After a long winter of hibernating, we’re back it and debuting our 2010 season at the Hingham Farmer’s Market. It’s funny what happens after a few months away from the kitchen…. some of my favorite quotes of the day, “were these 50 lb bags of flour always so heavy?,” “I’m kind of loving my chef’s pants” and “damn, these [ravioli] really are good.” We can’t wait for our opening day and the entire season filled with delcious flavored pastas, ravioi, and sunny markets. So onto the goods…. Tomorrow we have a brand new ravioli flavor that just screams spring: mint flecked pasta stuffed with ricotta, mozzarella, parmesan, goat cheese and lemon zest. Serve these fresh spring ravioli tossed with a bit of butter and garnish with chopped mint or basil alongside grilled lamb chops, atop a bed of arugula, or piled high in bowl. We’ll also have our “Plain Jane” 3-cheese ravioli filled with a combination of ricotta, mozzarella and parmesan. On the linguine front, we’ll have our classic white and our now-famous whole wheat and ground flaxseed. And I know I’m beginning to sound like a broken record, but make sure to bring your $2 coupon!
Apparently, we’re not the only ones with pasta on the brain. Check out Bon Appetit’s May issue with an entire section dedicated to spring pasta dishes. You can view the slideshow of recipes by clicking here.
See you tomorrow! (rain or shine)