spinach and ricotta ravioli, heirloom tomato, lovage


This dinner represents one incredibly simple formula for preparing a good meal with a minimum of time and fuss, a good filled pasta combined with some appropriate fixings already on hand.

  • fresh Rana spinach-and-ricotta-filled ravioli from Eataly, stirred with sections of early yellow and maroon heirloom tomatoes from S. & S.O. Produce in a pan in which a sliced garlic clove had been heated with olive oil, then mixed with crushed chiles, black pepper, and a generous amount of chopped lovage from Keith’s Farm
  • the wine was a French rosé, Devois de Perret Languedoc 2014
  • the music was that of the somewhat underappreciated Ottorino Respighi, his charming orchestral suites, ‘Antiche arie e danze’ [Ancient Airs and Dances], 1-3

The even more simple desert, a course which incidentally appears pretty rarely in our home, was the happy marriage of some fantastic tiny early strawberries (half-wild) from Berried Treasures, a portion macerated in some Turbinato sugar, and a container of Ciao Bello gelato which had been waiting in the freezer for a while.