Thursday, May 21, 2020

Covid Cafe: Ravioli Nation

Chefs, please stay at a masked distance if you're with people outside your bubble. There's a lot about this virus we don't know. Today Holly returns with a multi-day ravioli effort based on the recipe of Rich's dear mother (and our friend) Anne...

Salad from our garden

Holly writes: This is a big process because you make the filling the day before and dough the day of. Then you cook the ravioli in boiling water, layer with sauce and Parmesan, and bake in the oven. 

The money shot first,
because I'm hungry

Anne's recipe is a little bit vague on the ingredients (meat?) and amounts of spices. She  used to date everything, so...8/8/88.



Look what Kay made for dessert...and it's not ice cream.

Kay says: For my granddaughter’s 21st birthday. Got to see her, but sadly no hugs.
It’s made to look like ice cream, with cake layers of chocolate, vanilla, and strawberry…same for the icing. It's aptly named Neapolitan. The decoration on top is a rounded scoop of Neapolitan ice cream, frozen and dipped in chocolate.

 (A perfect finale to that ravioli lunch!)

Rob walks Chicago: lilacs

Sheltered in Place
You watch your boy struggle with giving
up the turtle, returning it to the pond
where he’d found it on a walk—
first time you’d all been out in days.

How thoughtful he thought he’d been,
making it a home in the home
where the family...

Julieta Venegas
Limon y Sal

No comments:

Post a Comment