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Piemonte Farm Fromage Blanc and Roasted Tomato Ravioli

[ 0 ] January 11, 2018 |
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Recipe courtesy of Chef Isaiah Allen
as seen on episode “Sheep’s Milk“, Season 7

… with Fried green tomatoes, Left Bank Butchery smoked ham, sunflower seeds, sunflower shoots

Fromage Blanc | Flavor, NC

For the Pasta filling


  • 2 ripe tomatoes
  • 2 cloves garlic minced
  • 2 sprigs thyme, chopped
  • 1 cup fromage blanc
  • 1 egg


Slice the ripe tomatoes and sprinkle the garlic and thyme on them. Place in an oven set on low until they have lost about half of their moisture. Chill. Chop the tomatoes and mix with the fromage and an egg. Season with salt and pepper

For the Pasta dough


  • 6 eggs
  • 6 egg yolks
  • 1 tsp. EVOO
  • Pinch salt
  • 4 ½ cups AP flour


Mix in a food processor until combined. About 1 minute. Turn onto a table and knead for an addition 5 minutes. Round the pasta, wrap in plastic, and let rest for 1 hour. Roll out sheets and stuff ravioli.

For the Green tomatoes


  • 1 green tomato, sliced into 12 wedges
  • ½ cup corn meal
  • ¼ cup flour
  • ½ cup buttermilk


Mix the cornmeal and flour. Coat the tomatoes in the flour mixture, transfer the butter milk and dredge. Place the tomatoes back into the flour mixture. Let them rest for a minute or two before frying to golden brown.

For the Ham, Sunflowers Seeds & Sunflower Shoots


  • 3 oz. thinly sliced ham
  • ¼ cup sunflower seeds
  • ½ cup sunflower shoots
  • 2 Tbsp. butter


To complete the dish: Drop pasta into boiling salted water. Cook for no more than 2 minutes. Meanwhile Ladle a few ounces of pasta water into a sauté pan. Melt the butter in the water. Add the ham and simmer. Add the pasta to the sauté pan when it is still al dente. Stir gently for 1 minute. Spoon the ravioli into a bowl. Place the fried green tomatoes over top, sprinkle with sunflower seeds, and garnish with sunflower shoots.

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