Use this sauce to bring tart and tangy Thai flavors to your next pasta dish.
Lime and Galangal Butter Pasta Sauce (serves 2)
1 small (or ½ medium) clove Garlic, minced or pressed
1 Shallot, finely chopped
1 tablespoon Fresh Galangal (Thai ginger), finely grated*
½ cup Dry White Wine
4 tablespoons Butter, cut into tablespoon-size pieces
zest of 1 Lime, finely grated
1 tablespoon Lime Juice
1 tablespoon finely chopped Fresh Cilantro
Salt and Pepper, to taste
Plus: Artisan Ravioli or Dried Pasta of your choice.
*if galangal is unavailable, use fresh ginger root
Note: zest lime before juicing
1. Combine garlic, shallot, galangal, and wine in small heavy saucepan. Bring to simmer and reduce liquid to about 2 tablespoons.
2. Remove from heat and whisk in butter, one pat at a time, adding each piece as the previous one has just melted. Rewarm sauce briefly and gently over low heat to aid in melting, if necessary, taking caution not to over heat sauce, as overheating may cause sauce to curdle.
3. Once butter is incorporated, stir in zest and lime juice. Season to taste with salt and pepper.
4. Place freshly cooked and drained ravioli in large bowl. Toss with butter sauce. Divide among plates and pour any remaining sauce over. Sprinkle with cilantro.
Original recipe by Trina Kaufman.