10/09/2026
CRANBERRY, CARAMELIZED ONION JAM & BACON RAVIOLI 🍝
Chef Ben Lloyd × Maria’s Gourmet Pasta
Two ways to serve this seasonal ravioli: chicken thigh confit with grilled fennel, Vidalia onions and preserved citrus, or sautéed radicchio with brown butter and fresh dill.
CHICKEN THIGH CONFIT
Debone chicken thighs and cure with a 50/50 kosher salt and sugar mix, orange zest, smoked paprika, fennel seeds and sliced garlic. Refrigerate for 24 hours. Remove the cure, render the skin until golden, cover ¾ of the way with oil or chicken fat and cook at 250°F for 2 hours. Cool in the fat.
PRESERVED CITRUS & VEGETABLES
Slice oranges and lemons into ⅛-inch rounds. Season and rest for 5 minutes. Warm ¼ cup confit fat, add citrus and cook on low for 5 minutes. Cut fennel and Vidalia onions into 1-inch wedges, season with the citrus-infused fat, salt and pepper, then grill or slowly sauté for 15 minutes, until tender.
TO ASSEMBLE — WITH CHICKEN
Warm the confit chicken in the oven. Brown 3 oz unsalted butter. Boil the ravioli for 4 minutes, drain and toss in the brown butter. Season and plate with the chicken, vegetables and preserved citrus. Finish with brown butter and fresh dill.
MEATLESS OPTION
Sauté a slice of radicchio, root attached, in hot brown butter. Season and place in the center of the plate. Prepare the ravioli as above and arrange over the radicchio. Finish with preserved citrus, brown butter and fresh dill.
Chef Ben Lloyd 🤝 Maria’s Gourmet Pasta
Two plates, one ravioli, plenty of ways to enjoy it.
