Ravioli filled with Sunchokes, Chèvre, Toasted Pecans and Crisp Pancetta
“Chef Annie came up with this delicious ravioli recipe on the fly to make use of an abundance of Jerusalem artichokes that we had received from Sheldon Farms. We take whatever the farms have in season; Annie and the sous chefs come up with delicious ideas when we get our orders.” —Nicole Rocco, VQ wine director
2 cups roasted sunchokes (Jerusalem artichokes),* puréed
1 teaspoon lemon zest
½ cup chèvre
¼ cup toasted pecans, chopped
* salt and pepper, to taste
Other Ingredients (amounts represent per plate)
3 tablespoons butter
1/3 cup leeks, thickly sliced
* pinch of garlic, minced
1 handful of spinach (approx. 1½ cups)
1 tablespoon butter
2 ounces pancetta
¼ cup Parmigiano Reggiano, grated
1. Ravioli Filling: Mix ingredients together and season with salt and pepper to taste. Set aside. 2. Ravioli Dough: Knead dough, and roll into two thin layers. Place spoonfuls of filling 2 to 3 inches apart on one layer, then lay the second layer of dough over the top. Cut out your raviolis in the shape desired, and pinch the edges to seal. 3. To Finish: Sauté thickly sliced leeks in butter until soft, add a pinch minced garlic; continue to sauté until garlic is cooked. Add a large handful of spinach, and immediately add your raviolis along with a ½ cup of boiling water and a tablespoon of butter. Toss together over high heat until spinach is wilted and butter is melted. Turn out onto a serving plate and top with crisp pancetta** and grated Parmigiano Reggiano.
*Roasted sunchokes (Jerusalem artichokes): Peel sunchokes, and cut into uniform chunks; toss with extra virgin olive oil. Lay out sunchokes on a sheet tray in a single layer, and season with salt, pepper and a little fresh thyme. Roast in a hot oven at 450°F until soft. **Crisp pancetta: Preheat oven to 450°F. Slice pancetta very thin, and lay out in a single layer on a sheet tray. Bake in an oven until pancetta is crisp.
Wine Suggestion: 2007 Daedalus Cellars Pinot Gris (as suggested at VQ)
Daedalus Cellars (DAY-duh-lus) is a small, family-owned and -operated winery located in Oregon’s Willamette Valley. Owner/winemaker Aron Hess sources from some of the state’s best vineyards and handles the fruit minimally and carefully to create balanced wines with complex fruit and elegant structure. Hess mostly produces Pinot Noir, though he also produces small amounts of Pinot Gris, Syrah, Riesling, Chardonnay and Grüner Veltliner.
The name Daedalus comes from Greek mythology, by way of James Joyce, Hess’s favorite writer. Stephen Dedalus appeared as Joyce’s alter-ego in “A Portrait of the Artist as a Young Man” and again, with his wings clipped, in “Ulysses.”
Daedalus Cellars’ tasting room is located at 990 N. Hwy 99W, Dundee. For more information, visit www.daedaluscellars.com or call 503-538-4400.
Veritable Quandary offers a truly authentic Portland experience. Since 1971—long before the Pearl District or South Waterfront popularity—this Portland gem has been a consistent mainstay of the Rose City’s dining and social scene. From the flower-lined patio, to the intimate glass-walled dining room, to the classic charm of the old-style Portland bar, VQ is a Northwest landmark.
Chef Annie Cuggino’s creative menus are always fresh and new, blending her background in some of New York and New Orleans’ finest restaurants with the Northwest’s farm-fresh ingredients.
VQ is located at 1220 S.W. First Ave., Portland. For more information, visit www.veritablequandary.com or call 503-227-7342.