{"id":8629,"date":"2016-07-12T01:37:37","date_gmt":"2016-07-12T01:37:37","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8629"},"modified":"2016-07-12T01:37:37","modified_gmt":"2016-07-12T01:37:37","slug":"artichokericotta-filled-ravioli-with-garlic-tomato-milkweed","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8629","title":{"rendered":"artichoke\/ricotta-filled ravioli with garlic, tomato, milkweed"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8630\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/07\/artichoke_ravioli_tomato_milkweed.jpg\" alt=\"artichoke_ravioli_tomato_milkweed\" width=\"600\" height=\"450\" \/><\/p>\n<p>This is a formula for an almost an instant dinner, and it never has to be an exact repeat, thanks to the availability of one or another form of good fresh pasta (frozen, handily little more than\u00a0an arms distance from the pot), a few fantastic cherry tomatoes (which aren&#8217;t fussy\/time sensitive), and the possibility of drawing from a healthy\u00a0variety of herbs or other oddments which can\u00a0be found <em>in a well-frequented\u00a0larder<\/em>.<\/p>\n<p>The bit about the larder\u00a0is pretty key in\u00a0<em>any<\/em> cooking done at home. It really, really helps (makes it far easier, and more exciting) if you cook\u00a0regularly, because,\u00a0among so many other reasons,\u00a0it means you don&#8217;t have to shop for as many ingredients to prepare a single meal,\u00a0and because having stuff on hand\u00a0pretty much\u00a0compels improvisation.<\/p>\n<ul>\n<li>Rana artichoke- and ricotta-filled ravioli, from Eataly, with a sauce which began with\u00a0sliced organic garlic cloves from Whole Foods warmed inside a good-sized cast iron enameled pot in a little olive oil, followed by\u00a0the addition of 10 of\u00a0\u2018The Best Cherry Tomatoes\u2019 from Stokes Farm, whole, but slightly punctured, which were\u00a0heated until almost breaking down, with freshly-ground Tellicherry pepper added before the drained ravioli was added to the pot,\u00a0some pasta cooking water introduced\u00a0to the mix to emulsify the sauce while it and the ravioli were\u00a0stirred\u00a0up\u00a0on top of the stove, the finished pasta\u00a0served sprinkled with a generous amount of fresh\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2016\/07\/01\/scallops-milkweed-buds-tomato-garlic-wild-cress-salad\/\">milkweed buds<\/a> from <a href=\"http:\/\/downhomeacres.weebly.com\/\">Down Home Acres<\/a><\/li>\n<li>slices from\u00a0a fresh loaf\u00a0<a href=\"http:\/\/www.sullivanstreetbakery.com\/#\/bread\/\">Sullivan Street Bakery Trucio<\/a> weren&#8217;t really necessary, but how else to be sure none of the savory sauce would be wasted?<\/li>\n<li>the wine was an Italian (Sardinia) white,\u00a0<a href=\"http:\/\/www.sellamosca.com\/sella-and-mosca-la-cala-vermentino.asp\">La Cala Vermentino di Sardegna<\/a>\u00a02014<\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=1533847\">Jean-Philippe Rameau, &#8216;<em>Concerts en Sextuor<\/em>&#8216;<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This is a formula for an almost an instant dinner, and it never has to be an exact repeat, thanks to the availability of one or another form of good fresh pasta (frozen, handily little more than\u00a0an arms distance from the pot), a few fantastic cherry tomatoes (which aren&#8217;t fussy\/time sensitive), and the possibility of &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-8629","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8629","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8629"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8629\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8629"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8629"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8629"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}