What We’re Eating Now

This past week I previewed the Houston Restaurant Weeks menu at Table on Post Oak, and ordered as one of my courses a ravioli dish. I love pasta, especially one that is made by hand, with a deft touch, because it’s rich (from the eggs) and toothsome and so much more than merely a drab, lifeless vehicle for a sauce, as much pasta is destined to become.

The ravioli at Table on Post Oak was much more than a casing for the spring pea filling. It was made by hand, and though I would have preferred it to be a bit thinner, it was rich, and the filling was light and fresh and bright. A Parmesan foam (or broth, as the menu lists it), cherry tomatoes, mint, and shaved truffles finished the plate, along with pea tendrils. It is a beautifully composed plate. The flavors meld, and the cheese is the ideal foil for the pea mixture. It is an entrée on the menu, but would be at home as a main course.