Serve the ravioli atop a bed of wilted spinach, if desired, to soak up every bit of the flavourful brown butter sauce.
Recipe Blog 6
Preheat oven to 350°F. Prick each potato once or twice with a fork. Cut off and discard top fourth of garlic head, then wrap garlic tightly in foil. Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour.
This side dish bursts with flavours – and the method of preparing the potatoes by sautéing, makes it even better. Pairs exceptionally well with Garlic mushrooms, and a well-aged Ribeye making for a meal fit for a king.
Blend flour, almonds, and sea salt in processor until almonds are finely ground. Using electric mixer, beat butter and powdered sugar in large bowl until fluffy. Add egg and beat until just blended. Add flour mixture in 2 additions, beating until moist clumps form.
Peel potatoes and cut into 1/2-inch pieces. In a saucepan of boiling sea salted chicken or vegetable stock boil potatoes with garlic and bay leaf until tender, about 15 minutes. Drain potato mixture, return it to pan, and cook over high heat, shaking pan, until any excess liquid is evaporated about 30 seconds. Remove pan from heat and discard bay leaf. Add milk, butter, and thyme.