spinach and ricotta ravioli, tomato, chiles, basil


pretty fast slow food


  • Rana spinach and ricotta-filled ravioli from Eataly, tossed in an enameled iron pan in which two small slivered garlic cloves from John D. Madura Farm had been heated in olive oil until just fragrant, removed from the heat and a bit of fresh red Italian ‘roaster pepper’ from Oak Grove Plantation, chopped, added, followed by red grape tomatoes and orange cherry tomatoes (‘Clementine’) from Norwich Meadows Farm, all halved, and finished with torn Gotham Greens Brooklyn Rooftop basil from Whole Foods
  • the wine was an Italian (Veneto) white, Alpha Zeta Soave 2014, from Manley’s Wine & Spirits
  • the music was Beethoven, String Quartets 1 and 2, played by the Guarneri Quartet