Summer's Bounty

Everyone’s favorite summer staples– tomatoes and corn– together at last in this week’s ravioli. We took these two quintessential summer staples picked fresh from Tangerini Farm in Pembroke and added browned prosciutto, ricotta, fresh mozzarella, parmesan, and basil to make these perfect pillows of summer Italian yumminess (if yumminess isn’t a word… it should be.) Serve these ravioli with a drizzle of olive oil and cheese, a small pat of butter and some chopped cherry tomatoes or a basil pesto. As for the rest of the menu, we’ll have our classic white capellini, our nearly-famous whole wheat with ground flaxseed linguine, a special roasted red pepper linguine made with whole wheat flour, and for the very first time, classic white lasagna sheets for a do-it-yourself summer squash lasagna or cannelloni. Try this recipe from Epicurious– Golden Onion and Zucchini Lasagna– just boil the pasta for a quick minute, take out of the water and let them rest on a kitchen towel while assembling the dish.

We’ve received lots of requests for actual recipes to use with our fresh pasta, so here’s two to start you off  (both text images in the photo section, click to enlarge).