I call this a night off.

• fresh tomato paste-infused ‘caccio e pepe’ ravioli from Eataly, finished with sections of red, yellow and maroon heirloom tomatoes from Berrried Treasures, olive oil, more black pepper, crushed chiles, and chopped lovage from Windfall Farms (the photo was snapped before I had drizzled a bit of olive oil on the dish, which added visual highlights and its own seasoning, and helped emulsify the pasta water at the bottom)
• the wine was a Northern Italian white, Filippi Castelcerino, Soave DOC Colli Scaligeri 2012