Gnudi...

Similar to Gnocchi,  but made with Ricotta rather than Potato,  possibly even more delicious.  Homemade Ricotta,  allowed to drain well  before combining with the other ingredients.  I served these with a fresh from the garden sauce,  using fresh zucchini,  my sun dried tomato pesto,   a little tomato, and a little cream… Another batch in a light mushroom sauce,  served  with Port Braised Short Ribs was prefect for a cold winter night…

Ravioli Dal Giardino…Ravioli From The Garden…

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…

Marmellata Di Uva E Rosmarino… Red Grape And Rosemary Fruit Spread…

Jim bought some gorgeous, huge , Red Grapes… unfortunately,  these beauties also had big seeds in them.  Not fond of crunching on huge seeds,  I thought i'd make them into a simple fruit spread.  I paired them with Rosemary for a delicious , unexpected combination …just a little sugar,  cooked down and strained… a wonderful treat on Homemade Bread with some soft, sweet butter or freshly made Ricotta…

Antipasto di Mozzarella... Marinated Mozzarella Appetizer...

 I like to serve appetizers that are quick, simple and delicious... Marinated Mozzarella is one that I make often.  Just a few fresh ingredients come together to make a really  delicious starter...

Fresh Basil,  Roasted Peppers, Capers...

Diced Fresh Mozzarella,  Extra Virgin Olive Oil, Sea Salt and Pepper...

I bake my own Rustic Artisan Bread several times a week ( I TRY not to make it EVERY day)...

 Oh,  and the Fresh Ricotta ( I try not to make THAT every day too)...

After appetizers like these, you really don't even need dinner... just add wine...

Antipasto di Torta di Pere e Ricotta... Pear & Ricotta Appetizer Tart...

I always like to use Seasonal ingredients in my cooking. With Fall in the air,  Pears are an obvious choice,  and one of my favorite  Fall Fruits.  I sauteed the Pear Halves in a little Butter and Rosemary...

 I make fresh Ricotta several times a week and had a little left over,   which was perfect,  because it was a little firmer than if I had just made it.  I made a small tart shell from purchased Puff Pastry,   filled the Pastry with the Ricotta which I mixed with a little honey,  and topped with the Sauteed Pears...

Then I topped it all off  with a few Candied Walnuts which I had made the day before.  I baked the Tart for about 15 minutes...

Jim said it was one of his Favorite  Appetizers...

Fruit, Nuts, Cheese, classic combination...  Seriously Delicious...