Category: Main Course

Corn Uova da Raviolo – Egg Yolk Ravioli

During the summer (and all year really) my recipes revolve around the ingredients that I have surrounding me. This week I have plenty of eggplant and fresh corn on the cob. I decided I wanted to make a corn filled ravioli for a group of friends who were coming over for lunch. That lunch turned into a brunch, so I decided the most expedient way to solve my menu problem was to put an egg on it! Thus, I reinvented my Uova da Raviolo recipe from earlier this summer.

I really wanted to play up the corn, and didn’t want to waste the husks so I boiled them for about an hour and then used the water to both cook the pasta and flavor the sauce. It is traditional to use pasta water to thicken a sauce, so I figured the blending of the loose gluten from the pasta and the flavor of the corn would pair beautifully with a simple wine and sage butter sauce.

Roast Tomato Braised Lentils

I wanted to create something hearty and reminiscent of the harvest. I have a plethora of tomatoes growing in my garden, and am actively seeking for ways to use them up. Nico has been talking about eating more lentils, so I wanted to incorporate lentil and tomato here. I decided to roast the tomatoes with some garlic cloves, onion, and bacon for about an hour before slowly braising with the red wine. If you are in a hurry, you can simply sauté the bacon, tomato, and onions for a similar result.

Roast Eggplant Caprese with Herb Lemon Vinaigrette

I was thrilled to find that my garden was gloriously producing dozens of tomatoes, so it was time to harvest them! I was missing my caprese salads in Hawaii (well not too much, since I was feasting on poke and fresh mango daily). I decided to add a bit more intricacy to the dish by roasting up some eggplant to make a bed for the sliced tomatoes and torn mozzarella. I marinated them in a bit of salt and pepper while the eggplant roasted, and drizzled the whole situation with a simple lemon herb vinaigrette. It was glorious. I am sure this portion was meant for at least four people, but Nico and I almost ate the entire dish!

Ricotta Pizza with Grilled Zucchini and Sun-dried Tomatoes

I was having some friends over for a lunch and had some ingredients that needed to be used up. I made way too much Ricotta, so I have been slowly using it up! Need ideas for Ricotta recipes? Try out my Swiss Chard, Ricotta, and Soppressata Ravioli or Egg Yolk Ravioli with Ricotta. Have too…

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Uova da Raviolo – Egg Yolk Ravioli

It might be the tomatoes growing in my garden…or maybe its the summer heat, but I have been really into cooking Italian food recently. I have been making Mozzarella to pair with tomatoes, and chopping up my freshly grown chard to make Chard, Ricotta, and Soppressata Ravioli. I wanted to step up my Ravioli game…

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Baltimore’s Crab Cakes

This is my third year in Baltimore, so for Fourth of July, along with a beautiful platter of Grilled Steak, Duck, Fennel, and Peaches, I wanted to serve some mini Crab cakes. I buy crabmeat whenever it is on sale and keep it in my freezer for anytime a friend comes to visit us. Baltimore…

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Swiss Chard, Ricotta, and Soppressata Ravioli in Wine sauce

I have been on an Italian food kick recently and purchased an awesome adjustable, double fluted pastry wheel…and I have been itching to use it! I decided to pick some chard from my garden and use up the whey from making mozzarella to make some ricotta filling. I found some soppressata in the back of…

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