This Week's Dinner
Vegetable Ravioli in Marinara

Plump pockets of hearty goodness.


I love the combination of vegetables and ricotta in the filling with the woodsy “bite” of walnut chunks. I’ll start by chopping fresh broccoli and cauliflower and sautéing this in virgin olive oil with some chopped toasted walnuts.  I’ll cook them just long enough that they’re tender but still have a nice snap to them.  We’ll then mix this with fresh ricotta spiced with oregano and thyme. Liberal dollops are placed between delicate sheets of semolina dough then cut into healthy sized dumplings. We’ll smother these in a slow cooked marinara made from imported San Marino tomatoes, my go-to when I’m looking for tomatoes that are loaded with sweet flavor.  I’m getting hungry just thinking about it.


Make the meal even better with one of our freshly baked breadsticks.


 

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