spinach ravioli, garlic, habanada, tomato, pinoli, lovage

If I’m rushed enough to decide it’s time for a quick prepared fresh pasta, and too rushed to think about what to do with it, I often give myself a break and look on this site for inspiration, and sometimes for a complete model.

On Thursday that’s exactly what I did. Some 9 months after enjoying the original (or maybe just something repeating the original), the results were very good, and the dish didn’t even seem familiar.

  • two chopped garlic cloves from Norwich Meadows Farm heated inside a large tin-lined high-sided copper pan in a little olive oil until pungent, most of one orange dried Habanada pepper, crushed, added to the pan and stirred over medium heat for a minute, a large handful of cherry tomatoes from Stokes Farm, halved, and some chopped lovage from Central Valley Farm introduced, followed by a generous amount of pine nuts (pinoli) from Whole Foods Market that had been toasted earlier in a cast iron pan, and finally a 10-ounce package of cooked and drained Rana spinaci e ricotta [spinach and ricotta] ravioli from Eataly was spilled into the pan, as was some of the reserved pasta cooking water, carefully mixed with the sauce over medium heat to emulsify it, the pasta finished in bowls with a drizzle of olive oil, and a scattering of garlic flowers from Windfall Farms
  • the wine was an Italian (Campania) white, Cantina di Lisandro Alabranno Fiano 2015, from Chelsea Wine Vault
  • the music was the album, ‘Wassenaer Attr Pergolesi: Concerti Armonici‘, orchestral pieces composed in 1740, Karl Münchinger conducting the Stuttgart Chamber Orchestra