Originally posted by Midnight_Chef
I'm part Italian and cook mostly Italian, but I can't fugure out how to design a dinner around ravioli. I'm not the biggest red sauce fan (unless mom makes it), so I usually make dishes containing oil , garlic, parmesan, pine nuts and some sort of pepper.
An Italian deli just opened up nearby and has brocolli rabe ravioli.
What would go with this?
Sausage? Saultimbocca? Pork chops?
Maybe stick with what you know? Thin-sliced garlic, really good EVOO, a very light sausage, maybe lamb sausage with gentle herbs? I like Romano better than Parmesan, but that's my bias. Toasted pignoles and "Italian-style" red pepper flakes, not too hot. Kosher salt.
Mozarella/tomato/basil salad (can't remember the name) with some capers, preferably the ones stored in salt, and well but not overbearingly rinsed?
Lots of a very soft red or rose wine.(I don't know wines, I know Bourbons!)
Does that sound feasible? I've never thought of building a menu until now. It's fun--if I did it right.