Ravioli with ricotta and spinach in sage butter sauce; zucchini – 5 June 2017

We bought ricotta for an experimental ravioli recipe in May, and had a pile of it left, as well as sage leaves in the fridge (from the same dinner, I think) and ancient “cut-leaf” spinach in the freezer. I pulled out the spinach remaining in the bag and it was ice-covered, but I shaved off the outside and it didn’t smell funny, so I boiled it up. After pressing it dry and leaving it out to dry further, I tasted it and thought it was fine. Eventually, D didn’t like it, but I went ahead and mixed up 1/2 a recipe of the Pasta Bible’s recipe: 1/2 cup ricotta, spinach (there wer about 4 oz of the 6 called for), a grating of nutmeg, 1/4 tsp salt, 1/2 cup grated parmaggiano, some ground pepper and nutmeg, and an egg yolk. I made up a recipe of Bertolli pasta (1 cup flour, 1 large egg, as little water as you can manage) and ended up using probably less than half of the filling. Owel. D made the sage butter. I cooked up a zucchini in olive oil with some salt and pepper, and that was dinner.

D chose our new Minervois, which was terrific. Domaine d’Albas or St. Jacques d’Albas, depending on where you look on the bottle. It’s a 2014 – from Wine Mine.

This entry was posted in Meatless, Pasta, Vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

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