As I made my Homemade Ricotta Filling with Red Italian Dandelion Greens, and Herbs from the Garden, I couldn't help remembering all the time spent in the restaurant kitchen, making big batches of Ravioli. In my minds eye, I could almost see Dad, placing the filling on the huge sheets of fresh pasta, then topping it with another sheet and pinching the dough around the filling… It's a labor of love, so glad Paul still does it at the restaurant…Just wish I had that giant dough sheeter to make the process a little faster than my Kitchen Aid can handle…
che bontà Mary!una meraviglia....complimenti!
ReplyDeleteun bacione simona:)
Oh, these look wonderful, Mary. Homemade raviolis sound delicious, and the filling looks so good. I didn't know you worked in a restaurant kitchen. That must have been interesting. I don't eat meat on Friday during Lent, so I made a lasagna today with marinara, cheese, and olives. It was quite tasty.
ReplyDeleteHave a nice weekend, Mary.
~Sheri
Oh Mary, This post is wonderful. You are beside your dad, and I am reminded of my grandfather's handmade ravioli on Thanksgiving Day. He made it overnight so he would be out of the kitchen by the time my grandmother prepared the turkey. It was so beautiful and aromatic drying on the counter in grandma's pantry.
ReplyDeleteHomemade Ricotta.
Red Italian Dandelions.
YOU NEED TO WRITE A BOOK so your knowledge never disappears.
Thank you for visiting me and for your thoughts and prayers while Mr D was ill!
~Lynne
w/L
WOW! Delicious!
ReplyDeleteYou make it seem so easy, and I know better, haha.
Well done, Mary! Hugs.
Questi ravioli del giardino hanno il dolce sapore dei ricordi... meravigliosi!
ReplyDeleteOltre che dal giardino hanno profumo di Italia ;)))))))))
ReplyDeleteOh yum........mmmmmm!
ReplyDelete