|Just out of frame: asparagus in blood orange vinaigrette, or my next post.|
A few weeks ago, I stopped by Whole Foods to pick up something quick for dinner. My Whole Foods, perched on the edge of Oakland and Berkeley, is uniquely supportive of a plant-based diet. The Whole Foods by my mom’s house offers only one flavor of vegan ravioli, but mine offers three. I was immediately drawn to the caramelized onion and mushroom ravioli, but five minutes staring at the sauce options left me puzzled. Tomato sauce seemed wrong for the gentle, sweet flavors in this ravioli. So did pesto. Cream sauces are out. So...
God bless my smart phone because a quick Google led me to a garlic white wine sauce. I couldn’t find one recipe that really spoke to me, but they at least had a consensus of ingredients, so I decided to wing it. What resulted was tart, smooth, layered happiness on a plate. I ate it for the next two days, then made it again later that week. This recipe is in no way contingent on access to these ravioli either. It’s would also be good with a simple fettuccine with mushrooms and herbs as well. Don’t forget the crusty bread to sop up the plate.
Garlic White Wine Sauce
2 tablespoons olive oil
1 shallot, diced finely
1 teaspoon fresh thyme (optional, but damn good)
2 cloves garlic, minced
1 cup white wine (I have no opinion on the variety or quality of this; I used 2 and a half buck chuck)
1 cup vegetable stock
1 tablespoon non dairy butter
Salt and pepper to taste
In a small sauce pan, heat the olive oil over medium high heat. Add the shallots, garlic, and thyme. Sauté until the shallot is soft taking care not to let the garlic burn. Add the white wine, and simmer until the volume is reduced by half. Add the vegetable stock and butter, and simmer until it has thickened slightly. Taste for salt and pepper. Toss the ravioli (or pasta) in the sauce, and serve immediately.