And I remember being flooded when we were at Providence and it's like, the bus boys are yelling "Where's the dish?"
Add the scallion whites and lemon zest and cook over high heat for 30 seconds.Add the remaining lemon juice and season with salt and pepper.
Drizzle the sauce over the ravioli and serve hot..Eighteen 4-inch fresh pasta squares.1 cup mayonnaise.
1/4 cup chopped chives, plus more for garnish.1 cup frozen peas, thawed.
Finely grated lemon zest, for garnish.
In a large pot of boiling salted water, cook the pasta squares until al dente, about 5 minutes.Roast in preheated oven until squash is lightly golden on both sides and tender when pierced with a fork, 25 to 30 minutes, flipping once halfway through roasting time.
Remove squash from oven, and set aside..In a small bowl, whisk together buttermilk, vinegar, maple syrup, remaining 1/4 cup oil, and remaining 1/2 teaspoon kosher salt until combined; drizzle evenly over roasted squash on baking sheet.. Pour about 1/3 cup mole on each of 6 plates; top evenly with roasted squash wedges, drizzling any remaining buttermilk mixture from baking sheet over squash.
Sprinkle with flaky sea salt to taste.Serve with warm cooked lentils.. To Make Ahead.