It was Gianna’s birthday at the weekend, so I made handmade ravioli, to go with delicious dishes that our great friends bought along. As always I was making it just before hand- but this added to the atmosphere, sitting at the table rolling pasta through the machine, recreating italy for Gianna, including plenty of wine. The pasta was made with eggs from the garden, and is so easy. The filling is made of local pumpkin, garden basil, pepper vine from the garden, local lemon juice, goats cheese, a couple of back yard eggs to make it set, salt and pepper. Boiled untill floating and served with basil, sweet leaf and other garden greens and generous splashes of olive oil and a pinch of salt.
I have made this with the kids at school loads and they love it- if only we had a goat.
It was dark when we got to eat it, but I made way to much filling, so we made it all over again on Sunday.