One of my memories from growing up as a daughter of a restaurateur, are the meals that I used to enjoy with my father during the day, when the restaurant was shut, but we could still make use of the professional kitchen. I remember my Dad saying that he tried a dish made by a French chef which was pasta made with a little honey and sea salt. And I remember in addition to the delicious smoked salmon sandwiches and shrimp and avocado salads he used to make us on those Saturday afternoons, this was one of the recipes he would create. It’s such a simple recipe, and it works because of the classic combination of salty with sweet. It’s so easy that it doesn’t seem like much of a recipe, but it’s not a recipe I think one would think to create themselves unless someone else could recommend it! Well, that’s how I feel about it in any event! I hope you enjoy. My Dad’s birthday has just come and gone, so somehow this recipe seems quite fitting for the month. Enjoy.

Mitsides Ravioli January Mitsides - Tortellini4353

Mitsides Ravioli January Mitsides - Tortellini4363

Mitsides Ravioli January Mitsides - Tortellini4372

Mitsides Ravioli January Mitsides - Tortellini4367

ingredients

1 pack Mitsides Cyprus Ravioli
3 tablespoons salted butter
3 tablespoons excellent quality honey
large sea salt flakes as garnish

recipe

Boil the Mitsides ravioli.

Once the ravioli is half cooked, begin to make the sauce. In a frying pan over high heat, add the butter. Stir the butter with a wooden spoon as it melts. It will begin to brown, you can tell when this is occurring because the butter will begin to smell nutty.

Add the honey and stir together.

Strain the cooked ravioli and add it to the pan, covering the ravioli with the sauce.

Serve with large flakes of sea salt over top.