Lemon Ricotta Ravioli With Fresh Figs, Mascarpone and Pine Nuts
This is indulgent comfort food, simple to prepare but will wow your guests at your next dinner party. Key is to have very ripe figs. I used fresh store bought ravioli. Here's how to do it:
Peel and quarter 6-12 fresh figs, set aside. In bowls put a healthy few tbs of mascarpone and let sit at room temperature. In a skillet melt some butter 2-3 tbs simmer and add some fresh herbs of choice I like sage or basil. Grate the rind of 1 lemon. Take about 1/2 cup of pine nuts and toast them in the broiler of your oven, set aside.
Boil the ravioli in salted water. The fresh ones take about 4 minutes. Drain them then toss in the skillet with butter and herbs, add a little salt and pepper. Ladle each bowl with ravioli on top of the mascarpone, place quartered figs on top, sprinkle with pine nuts, lemon zest and grated parmesan cheese. I also like to add drops of balsamic reduction glaze (optional) Enjoy!