Rustic Italian

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I haven’t been very adventurous nor experimental with my cooking lately and just realized that my last food post was back in October! With our lovely visitors though, we have been taking advantage of the opportunity to make great food together – and take turns in watching the monsters. 😉

Today we made ravioli – my first time if I don’t count the cooking class that I took last week with my cooking buddy Angela (another first…). During the class, we stuffed the little pasta pockets with Ricotta and spinach – a nice filling, but one you find in every grocery store. I find, if you do go for the effort of making raviol from stratch, you should make something more exciting. So I did! Our composition was a mix of Ricotta, goat cheese, grated Parmesan and dried figs, spiced with fresh thyme and nutmeg (yes, again…) and roasted pine nuts for some crunch.

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I now know that a pasta maker and a rolling pin are not exactly equivalent… 😛

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Because we didn’t want to overpower the flavors of the filling, we served our little beauties with a light zucchini sauce – and were lucky to find a bottle of white wine in the fridge! So yummy, I’ll definately make this again!

We also had some red wine poached pears with Mascarpone whipped creme a few days ago, another dish that we had made during the cooking class. The smells of cinnamon, cloves and red wine clearly made me feel a bit like Christmas, but it was actually quite cool that day. I mostly stuck to the recipe that we had used during the class, except for adding a few chopped pistachios. And serving two half pears per person instead of just one. Obviously… 😉

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2 comments:

  1. Angela

    A-ha, so the secret ingredient was fig and not mushroom as I had originally thought at first glance. Not too sweet? Definitely more authentic and creative than the standard ricotta and spinach!! Am so glad you had a chance to try something new and share the wonderful rustic Italian experience with your mom and dad! It all looks so delicious! Am keeping on the lookout for another experience we can share down the road – it really was a lot of fun! Many thanks again! xox

    1. Astrid *

      It was indeed a bit too sweet at first, but after adding more Parmesan and salt I was happy with the filling. And the onions and garlic in the sauce also helped 😉
      Always ready for another adventure with you! 😘

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