Chef Jeff Robinson's Lemon Chevre Ravioli with Sahuaro Pepper and Heirloom Tomato

Ingredients

1 pound heirloom tomatoes, ¼" dice

1 teaspoon Kosher salt

1 teaspoon granulated sugar

1 shallot, sliced thin and rings separated

¼ cup buttermilk

½ cup all purpose flour

pinch of Kosher salt

10 lemon chevre ravioli

1 Sahuaro pepper, sliced thin

2 scallion, white end only, sliced thin

a few sprigs flat leaf parsley

Preparation

Reserve 2 tablespoons of the diced tomato for garnish at service. Toss remaining tomatoes with the salt and sugar. Set the tomatoes in a strainer over a bowl to catch the liquid. Press tomatoes gently every 30 minutes or so to extract the liquid for roughly 2 hours. Soak the shallot rings in the buttermilk milk for 1 hour. Drain the buttermilk from the shallots before tossing the rings in flour. Shake off excess flour and fry at 350 degrees F till golden brown. Season the shallot rings with a pinch of salt as soon as they are lifted from the oil. Heat the ravioli in simmering, salted water till warm, strain, place ravioli in bowl. Ladle the room temperature tomato broth over the ravioli. Garnish with the pepper, scallion, parsley & reserved diced tomato. Serves two as an entree.

Sources

Rio Bertolini's Fresh Cut Pasta: Split Creek Farm Goat Cheese Ravioli