Nothing like having family in the kitchen (just don’t ask our families… opinions often change after spending 10 hours on your feet!). We have officially subjected both sets of parents and boyfriends to grueling hours in the kitchen, so here’s a well deserved shout out for a job done extremely well! We would also like to extend a very warm welcome to our newest intern, Gaya, who took to our ravioli station like a pro within minutes of entering the kitchen. Speaking of ravioli, tomorrow we will feature vibrant rainbow swiss chard from both Drumlin Farm in Lincoln, Ma (Prudential Farmer’s Market) and Paradise Hill Farm in Westport, Ma (Milton Farmer’s Market). We chopped and sauteed these brilliant leafy greens with neon yellow, orange, pink, purple and red stalks with fresh garlic, shallots, currents and added ricotta, Parmesan, and freshly grated nutmeg for a deliciously creamy filling in a whole wheat pasta dough. We recommend serving alone, with a drizzle of olive oil and grated Parmesan, or with a fresh pomodoro sauce for a perfect summer meal. Another note on ravioli… we have been working hard to find a way to prevent sticking. While sticking is natural due to the ingredients in fresh pasta (eggs and flour), we are now packaging our ravioli after letting them dry briefly, and flouring with a courser-grained semolina to allow the ravioli to slide right off the parchment paper. If you would like to freeze your ravioli we recommend one of two methods: 1) Our preferred method, though it involves a bit more TLC– when you bring your pasta home, immediately remove ravioli from packaging and lay in rows on a large cookie sheet covered with a light dusting of flour. Freeze ravioli on cookie sheet for 1 hour, or until frozen, then repackage in original packaging or in a ziploc bag. Ravioli can be cooked direct from the freezer using this method. 2) If you freeze ravioli in original packaging, let package thaw in refrigerator for a couple hours before serving. Ravioli will be easier to remove from parchment layers once it has thawed slightly.
Finally, a huge thank you to Robin Chan for his hard work on our Nella Video Interview. We may look like huge geeks who speak a bit too fondly of our own product, but frankly, he did an excellent job capturing the essence of our enthusiasm in the kitchen and we are thrilled to share it with you (and a thank you to Dominick for today’s pictures!).
See you tomorrow at the Hingham Farmer’s Market!
