So we may have underestimated a few things about what we so affectionately call the “Let’s start a pasta business!” idea. A few examples: a) a dish cloth is not the right tool to clean a pasta roller. In fact, if it doesn’t work the first time, it most likely won’t the second (and always bring a friend to ease the tension when your partner wants you dead…), b) 2 people, ambitious as they may be, cannot make 65 lbs of pasta in one day and get home before 2 am (speaking of 2 people being overly ambitious, I wouldn’t try to lift a 300 lb industrial mixer either), c) the idea of “hand-shaped” ravioli– amazing, the reality of actually hand shaping– NOT. And so we learn from our mistakes. In fact, we improve. We’ve tried and tested until we found the perfect recipe for our bittersweet chocolate dough. We have mastered the art of filling our ravioli trays to prevent air bubbles. We have 2 amazing interns that have helped cut down our time in the kitchen and we use that time far more efficiently.
So onto what you really want to know…. what will we have at this week’s farmer’s market? Before we start, I have to share one more lesson, which is that unfortunately, fava beans are not yet in season (and here I thought I was miss farmer know-it-all). We apologize to those who voted for our asparagus and fava bean recipe for this week’s ravioli, and we assure you that we will have it as soon as the fava beans are up and ready to be picked! Instead, we will bring a variation of last week’s spinach and 3 cheese (Hingham Market)– this week we will have a bright green spinach pasta dough stuffed with mozzarella, ricotta, and parmesan and kicked up with some fresh basil, sundried tomatoes, and toasted pine nuts. As for our dessert ravioi? Our bittersweet chocolate ravioli stuffed with a honey sweetened cream cheese and ricotta, back by popular demand, and with our apologies for those who did not get to try it last week (Lexington Market)! If the fava beans are ready by then, you’ll find the asparagus and fava bean ravioli on next week’s menu, and if not, what does everyone think of a homemade potato and turnip gnocchi?
A huge thank you to all of those who have tried our pasta over the last 3 weeks, and please let us know if you have any suggestions! We’re looking forward to a great week, despite the chance for some not so pleasant weather, and we hope to see you in Hingham on Saturday and Lexington on Tuesday!
1 Comment
June 13, 2009 at 2:23 am
Looks amazing girls! sorry i cant be there this weekend to help but good luck and have fun!