Aug 1, 2022
Buona sera! Tonight was Italian night. Swiss chard from the garden used to make home made Swiss chard ravioli in a tomato, basil, & garlic confit with toasted pine nuts. While the dough was resting a cocktail & snack: Campari & soda and local melon wrapped in prosciutto. This recipe still needs some tweaking but it’s off to a great start. You get the pillowy-soft ravioli, the soft tomatoes and garlic confit all punctuated by the crispy chard stems and crunchy pine nuts. Some wonderful textural contrasts and rich flavours. #pasta #ravioli #raviolacci #swisschard https://www.instagram.com/p/CgssVsss5Si/?igshid=NGJjMDIxMWI=
