To me, this dish is simple perfection and highlights the beautiful bounty of local farmers markets and eating seasonably from them. I had a huge mess of just-picked mixed baby greens -two kinds of kale, mustard- and some fresh, young goat cheese- wouldn't a combo of those make a lovely stuffing for fresh ravioli? Yes! <br />I always like whole wheat with greens so incorporated some whole wheat pastry flour into the pasta dough. As well, since spring is on the horizon, I added lemon zest to the ravioli filling and made a lemon-butter sauce to top it all off. <br />This is most assuredly one of the yummiest things I've ever made and eaten. <br /> <br />I adapted this pasta recipe from a basic one on epicurious.
Oct. 1, 2021, 11:49 a.m.
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