I'm a big squid guy. If it's on the menu, I'm ordering it, at least once just to see how the place handles it. Sometimes I even score some when it isn't on the menu. Just the other day, whilst lunching at Saigon on Forest Ave., I managed to coax a couple of nicely grilled squid out of the kitchen. It was good. I was happy.Lately, it also appears that squid ink has come running through my veins (see "The squid and the shrimp" post from 4/11). Possibly I ought be concerned over this. I am not.
As is often the case (sorry if I bore you here), I am forever in pasta-producing mode. Here's what went down.
You got your walnuts, your grated Parmigiano-Reggiano, a little nutmeg, pinch of salt, like that.
The Cuisinart does its thing.
Add in some fresh ricotta.
And you got your basic mushy mess of a filling.
Bop, bop, beep, boop.
And ravioli!
You got your walnuts, your grated Parmigiano-Reggiano, a little nutmeg, pinch of salt, like that.
The Cuisinart does its thing.
Add in some fresh ricotta.
And you got your basic mushy mess of a filling.
Bop, bop, beep, boop.
And ravioli!That is all.
Now go eat something.
6 comments:
Mmm, you have been making some tasty look pasta lately. Where did you find squid ink?
Kate: I usually get the ink at Buon Italia in the Chelsea Market when I'm in NYC (link's on blog page under "Where I buy stuff"). Never looked for it around here. Be happy to share if you're ever looking for some.
Strange-looking but in a good way!
I've been following your blog and enjoying it very much. I don't cook, bit I do love to eat and your pastas sound wonderful. The pictures make me salivate. Keep it up.
First time I ever ate squid ink was at a lakeside restaurant at Lake Como. The fettuccine was black with ink but the sauce also had ink in it, with a pleasantly musty taste.
Do you have a sauce recipe to share Mr. M?
Anonymous #3: Apologies for not showing a completed dish, but often I make pasta just to make it; the freezer is jammed with the stuff (one day I oughta have a big freaking party). Anyway, on this one I might try a simple walnut sauce actually, kind of an Alia e Olio but with some crushed walnuts in it, maybe a little hot pepper too. Hope that helps. Thanks for reading. MM
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