spinach ravioli, hot and mild pepper, tomato, garlic chives

Putting a dish onto the table that’s as simple, easy, and delicious as this one is like, well, not making your cake but still getting to eat it.

  • two tablespoons of olive oil heated over medium heat inside a large antique, heavy tin-lined copper pot, a pinch of crushed dried pepperoncino Calabresi from Buon Italia and another pinch of golden/orange habanada pepper, the combination added in order to introduce a very subtle complexity to the dish, added and stirred over heat for about 10 seconds, followed by a half dozen or so halved Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods, and then the contents of a 10-ounce package of cooked and drained Rana spinaci e ricotta [spinach and ricotta] ravioli from Eataly, the pasta gently stirred into the pot, and some reserved pasta water added and stirred with the contents of the pot until the liquid had emulsified, some cut sections of garlic chives from John D. Madura Farm mixed in, the pasta and sauce transferred to shallow bowls and finished with some gently-toasted home-made breadcrumbs and more of the garlic chives, a bit of olive oil drizzled around the edges of the pasta
  • the very little wine that was consumed by [one of us] was a California (Clarksburg) white, Richard Bruno Clarksburg Chenin Blanc 2016, from Naked Wines
  • the music was a 1650 opera of Gioseffo Zamponi, ‘Ulisse All’isola Di Circe’, Leonardo Garcia Alarcon conducting the Namur Chamber Choir, Clematis Ensemble, and Capella Mediterranea