I just came in from feeding the birds. Right now it's sleeting on top fo the couple of inches of snows that we got overnight. It's fierce out there! It's going to be a dismal day with this sleet followed by freezing rain, turning to ice. I'll be happy to stay warm and cozy in front of the fireplace the rest of the day, working on my laptop or in the warm kitchen, cooking..
Last night I decided to make one of the pasta recipes from my new cookbook ""Great Women Chefs". It was a rigatoni with sausage, mushrooms, peas and onion and a sauce made from tomatoes, 1/2 and 1/2, ricotta and parmesan. It was tasty but a little bland even though I added some pepperonici. If I make it again I'll use a small ziti, because I think the rigatoni is a bit heavy for such a light sauce, and I'll also add a bit of garlic and cut back on the amount of pasta so there's a hair more sauce.
After breakfast I have to spend a lot of time cleaning up my Verizon software. Overnight, they mixed up all my emails and put everything in my "deleted" folder. What a mess! So now I have to go through hundreds of emails and determine which ones are truly deleted and not part of current or saved emails. Aren't computers fun!
I watched Marcella Hazan on PBS the other day, and she was doing a simple raviola of ricotta and spinach filled raviolas with a great looking simple sauce of butter, sage. and tomatoes added sparingly. It looked very good and just simple as all get out.
ReplyDeleteMy daughter in law makes home made ravioli every Christmas. It's part of her family's Italian heritage. There is a big difference.
ReplyDeleteOne of my favorite raviolis is lobster, with a lemon cream sauce. YUM!:-)