For Valentine’s Day we got home a little early so that we could make our favorite pasta dish, Fresh Ricotta and Egg Ravioli with Sage Brown Butter. (Who am I kidding, it’s one of our favorite dishes period! There’s really nothing like it.)
I paired it with a salad of shaved fennel, brussel sprouts, pea shoots, cranberry. and honeybell orange. And baked a baguette to mop up all the delicious brown butter and egg yolk.
Runny yolks get me every time!
For dessert, I made heart-shaped sous vide strawberries.
Cut a notch in the top of each strawberry.
Position the strawberry in an egg slicer as shown above.
Slice and repeat!
And you get a happy little strawberry heart family
They already look pretty perfect but we went a step further by putting them in a sous vide bag with a teaspoon of sugar and a quarter cup champagne, sealed ‘em up and then dropped them in the sous vide at 183F for 15 minutes. Topped with a bit of freshly whipped cream (spiked with homemade vanilla sugar) and you have a lovely light romantic dessert!