Pasta sauce: Raviolles to the greenish cream

In 1893, we witnessed the only edition of a very special competition: the World Championship of Treacherous Grass . It was held in Milan.

Gastronomy history books don't mention this event, perhaps because it's unique, perhaps because it's inconsequential. But I've heard about it.

Thousands of farmers showed up with their herbs, coming from every village to tell how this or that condiment had ruined a dish. One by one, they were eliminated until a podium was formed: thyme, rosemary, and, first and foremost, dried oregano.

The jury deliberated for four full days over whether the top prize deserved rosemary, which is deceptive in its fresh and dried form, or the great creator of poorly seasoned foods: dried oregano. There was fumata. The latter won.

Oregano is the most treacherous herb in the world. It's delicious, delicious. It gives a fantastic character to food. A great friend of tomatoes and Mediterranean cuisine in general and Italian cuisine in particular. But you have to know how to use it. Because if you overdo it, even a little bit, with oregano, your food will only taste of oregano.

Oregano is a narcissistic it becomes a star and overshadows the rest of the ingredients.

That's why when I saw that this pasta sauce had oregano in it, I was hesitant to make it.

I mean, if the pasta sauce is tomato sauce, if it's a tuco, it's a local game. But a cream sauce with oregano?

I doubted it very much, it had been a while since the ghost of oregano had visited me.

I finally decided to make it. And guess what? It turned out delicious. A smooth, creamy pasta sauce with the spring onion taking center stage.

A slap of humility for you, oregano.

about this spring onion cream pasta sauce

As I said before, this is a mild sauce. It's not one of those pasta sauces with a lot of cream. In fact, if you look closely, it only has 5 tablespoons. In other words, the cream is what gives it mildness and serves as a vehicle for the other ingredients, but it's not the star of the show. If you want a creamier sauce, go ahead; I'm not going to challenge you.

What pasta goes well with it?
I like creamy sauces with fresh pasta, as dry pasta generally doesn't absorb the cream well. In this case, I made ravioli (they were ricotta and walnut), but I think the sauce would be great with fresh fettuccine.

Ingredients

For 2 people

• 1 and a half boxes of ravioli
• 1 onion
• 2 green onions (or spring garlic, if you're in Spain)
• 1 garlic clove
• 1 CDA. of butter
• 1 wine jet
• 1 vegetable broth ( how to make homemade vegetable broth )
• 1 CDA. of grated cheese
• 5 tbsp. heavy cream
• 1 pinch of oregano
• Chopped chives for garnish
• Salt and pepper

Pasta sauce recipe: ravioli with spring onion cream

1. Go to the pasta shop to buy ravioli. Greet the saleswoman and be friendly, which always pays off in life.

2. Cut the onion into thin half-moons and the spring onions into small slices. Chop the garlic.

3. Sauté the onions and garlic in the butter until golden brown. Add a splash of wine and let the alcohol evaporate for a minute. Add the broth and dissolve it with the other ingredients.

4. Remove from heat, add the cream, grated cheese, and a pinch of oregano (just a pinch, eh? Otherwise, you know what happens: it invades everything). Stir. Return to very low heat for a few minutes, just to warm through.

5. Cook the ravioli as the pasta seller instructed. You have to listen to the pasta sellers; they know a lot. Drain.

6. Place the hot ravioli into the sauce and mix.

7. Serve and sprinkle with chopped chives.

And here are my ravioli and pasta sauce.

look how pretty the sparkle is