I’ve been really excited to post about these ravioli we made, although it’s been nearly TWO MONTHS since we made them. It doesn’t seem right to pretend that we just made them last week, but it also doesn’t seem fair to withhold this information from you just because it isn’t brand new. So I’m coming clean, to let you know that once-upon-a-time we made some great pasta and I haven’t found the time to write about it until just now. I hope you can forgive me 😉
This pasta extravaganza took place on New Year’s Day. We pre-made the fillings and assembled the ravioli in Bellingham in our friends’ kitchen (hi Peter and Katie!).
I was pretty excited about our fillings. I made a beet filling based on a Tom Douglas recipe found here.
We also created a geoduck filling based on the assumption that clam linguine is good, and by extension why wouldn’t geoduck ravioli be good too? We made the recipe up with the help of The Flavor Bible. I highly recommend this book for anyone with a kitchen library and the desire to learn how to pair flavors together best. Our recipe relied on the basics like shallots, white wine, parsley, breadcrumbs, garlic and bacon.
I think I got distracted by the endless glasses of wine and the post dinner Settlers of Catan game because unfortunately I didn’t get a good picture of the end result. You’ll just have to take my word for it. We’ll be making these raviolis again. They were good.