I doubt this will surprise anyone, but–I cared a lot about the food we served at the wedding. I wanted our guests to enjoy a truly delicious meal–not an easy task when catering to 150 people at once! I also wanted to showcase the season, at the expense of established “wedding food” favorites.
For months, I worked back and forth with our caterer (Hi, Matt, Maureen and Christina!) until we settled on the menu you see below. All the work was more than worth it–I loved the final product. I’ll never forget it. I wish I could eat these dishes over and over again!
This post is my effort to recreate one of our wedding dishes at home. My version deviates from the original in style, but it brings the same flavors to the table. I hope you enjoy it as much as we did!
I’m also really pleased to talk about Tieks in this post, since I wear them nearly every day. They are crazy comfortable, fold up for purse-sized storage, and come in a bunch of colors and patterns. (I actually gifted Tieks to the bridesmaids at the wedding, and spent most of my night rocking these.) I concede they’re on the pricier side, but I’ve had my current pair going on two years–I still love them, and I think they’re totally worth the investment. And something else–the people who work at there are just the absolute kindest.
As a gift to you, I’d like to give away a $100 gift certificate to one lucky reader. To enter: 1) Follow Tieks on one of their social media platforms (Facebook, Instagram, or Twitter). 2) Leave a note in the comments–what is the best or worst food you’ve ever had at a wedding?
The contest will close Sunday, June 21st at 11:59pm. Thank you to everyone who participated!
At the wedding, this dish was Raviolo al Uovo with Spinach, Ricotta, Herbs–a spinach and ricotta filled raviolo floating in a warm bath of Parmesan-mushroom broth, topped with crisp, collard green-ribbons.
In translating it to my home kitchen, I made a few changes. I don’t have a pasta roller, so homemade ravioli was out. (Although, if you routinely make pasta at home, feel free!) I decided to use fresh bucatini, which I bought at Eataly. If you can find fresh bucatini, spaghetti, linguine, great–an egg-based dough will best mimic the original dish–however, dried pasta works too. (If using dried pasta, just cook for longer, until al dente.)
I thought about making homemade Parmesan broth, with a handful of dried mushrooms for depth, but then decided against it–it’s June. (When I make this recipe in cooler weather–trading the peas for butter-sizzled mushrooms–I’ll be much happier to stew a big batch of the Parmesan broth.) Instead, I decided on best quality chicken stock with some Parmesan stirred in, similar to this (wonderful) dish. If you have pork stock, that would be great too.
In place of the crispy collards, I wilted fresh spinach and basil into the still-hot pasta, tossing the whole lot with salty butter. The result reminds me of what we ate at the wedding, but is simple enough to make on a weeknight. Serves 4.
- 2 tablespoons minced parsley
- 2 tablespoons minced chives
- 2 tablespoons thinly ribboned basil
- 1/4 teaspoon lemon zest
- 1/2 cup ricotta cheese
- 5 cups (1.2 liters) best quality chicken stock
- 2/3 pound (310 grams) fresh bucatini
- 1 cup fresh or frozen peas
- 2 tablespoons salted butter
- 3 cups fresh spinach
- 3 cups fresh basil
- 15 cracks black pepper
- 1.5 cups finely grated Parmesan cheese
- In a small bowl, stir the chopped herbs and the lemon zest into the ricotta cheese.
- In a medium-sized pot, bring the chicken stock to a boil. Add the fresh pasta and peas, and cook for 3 minutes. Turn off the heat. Transfer the cooked pasta to a large saucepan. Over low heat, toss the pasta with the butter, spinach, basil, black pepper and Parmesan, until the spinach and basil have wilted. Divide the pasta between 4 bowls, and then pour an equal measure of the chicken stock over each. Top the pasta with a spoonful of herbed ricotta.
Photos of the Raviolo al Uovo with Spinach, Ricotta, Herbs and Parmesan by Chellise Michael Photography.