The Pasta Bible still has treasures for us to unearth. This was an excellent ravioli, which for some reason we have never made before.
You sautee garlic and onion till soft, then add finely chopped lamb and brown, stir in lamb broth and cook 20 minutes, then add sage, rosemary and thyme, and cool. That is the filling. We use Paul Bertolli’s simple pasta recipe – 1 c. flour, 1 egg, no more water than is absolutely necessary – and roll to a ‘6’ on our pasta maker. The ravioli are topped with grated parmesan and black olives – I used pitted Nicoise b/c we had them, and they were great. Broccoli, steamed, then reheated in melted butter (and salted) on the side.
The wine was the feature. This was “Christmas in February”, an ongoing gift from D that gives us an exceptionally good wine once a month for dinner. We found a Gigondas at the Bowl today, and bought it b/c it was imported by Grape Expectations, whose taste we have found to be extraordinary – always good values, excellent wines.