The title is as cryptic as you want it to be, the food turned out to be simple.
Cooking in the work week is a stress buster for me. Fresh pasta ensures I spend at least an hour in the kitchen making up my mind on what to cook with what I have. Ever since tasting the tortellini in Toscano's, I've wanted to test whether I could do better. The gnarled pasta that was served may have been a rustic take on the pure version, but I remember more flour than filling in the dish.
Last weeks motz making yielded about a cup of ricotta - enough for about 20 medium ravioli pieces. The filling I made was with roasted onion and finely chopped spinach, mixed in with freshly made sun-dried tomato (yup, sunny days are back) and basil. As an afterthought, I crumbled some blue cheese over the entire lot.
Taste - yum!
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