Red Wine Vinegar-Glazed Oysters with Serrano Pepper

Anatolian-inspired comfort food: tender oysters paired with serrano pepper and spinach and cheese ravioli, finished with chives and wasabi root and a hit of chinese five spice. 1. Pat the oysters dry and season with sea salt, chinese five spice. 2. Heat vegetable shortening in a heavy pan and sear the oysters until it develops a deep golden crust, about 9 minutes. 3. Add serrano pepper and spinach to the pan and cook until just tender, stirring in chives and wasabi root for fragrance. 4. Cook the cheese ravioli separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of red wine vinegar before serving hot.