While I was at work today Bill and the kids went digging for clams. Yep, in January. After about an hour and a half of digging they brought home fifteen pounds total. Mostly little necks, with about a dozen steamers, a razor clam, and two oysters.
It’s not hard to throw together a fabulous meal when you have a few basic ingredients and an adventurous spirit.
Case in point – this butternut squash ravioli.
And that's a LOT shorter than the original title, which was "Lasagne of Homemade Ricotta, Homemade Mixed Greens Lasagne Noodles, and a Quick Homemade Tomato Sauce." The "mostly" refers to the mozzarella string cheese I used (hadn't made my OWN mozzarella at this point) on top of the lasagne.
Those are thyme leaves (from the window box near my kitchen door). I also used oregano, tarragon, and chives. But I'm getting ahead of myself.
I've felt the urge to make fresh pasta lately, and I've seen, over the years, pasta with herb leaves pressed between the pasta layers. So, in that fresh pasta mood, and with PLENTY of herbs (though not all are ready) to choose from, I set to work.
My sister and my brother-in-law went out to eat the other night at Arturo Joe's - a fabulous restaurant in Narragansett. They both had the Tortellini Carbonara for their meals - my brother-in-law had chicken added to his - and of course the food was sublime.
Anyway, I couldn't figure out a way to sneak down to their house and steal the leftovers, so I figured I had to make my own.