The Omnivorous Fish

We’ve got ravioli coming out the wazoo. Five more dozen Sunday, this time Swiss chard with ricotta, ricotta salata, parsley, grana and eggs. This recipe ran out with at least 12 more’s worth of dough to go, maybe next time more ricotta and some hardboiled eggs.

If you wanted green or red pasta, you could blanch and mince a large handful of green or red chard and substitute it for half or one of the eggs. With the pumpkin ravioli, I often make them an almost violet shade of brown with a little cocoa powder. It’s pretty and if you make more than one kind, it’s easy to tell them apart in the freezer.

I took pictures this time, but I’m not in the mood to deal with Drupal Image right now. Look for photos soon.