Ravioli
If you happen to be in the Boston/Vineyard area and want me
to make some pasta for you, let’s talk.
3-Cheese
Ricotta, mozzarella, parmesan, dried oregano, semolina flour, olive oil, salt
Sausage
Italian pork sausage, onion, wine, cream, parmesan, sage, thyme, garlic, red pepper flakes, semolina flour, olive oil, salt
Shrimp Scampi
Shrimp, butter, garlic, marinated artichoke hearts, capers, parsley, basil, lemon juice, parmesan, semolina flour, olive oil, salt
Mushroom & Goat Cheese
Shallot, butter, garlic, mushroom, thyme, wine, goat cheese, cream, semolina flour, olive oil, salt
Butternut Squash & Yam
Butternut squash, yam, onion, nutmeg, cinnamon, thyme, wine, parmesan, hazelnuts, semolina flour, olive oil, salt
Greens & Beans
Swiss chard, collard greens, chickpeas, garlic, red pepper flakes, capers, lemon, semolina flour, olive oil, salt
Artichoke
Marinated artichoke hearts, parmesan, ricotta, parsley, lemon juice, semolina flour, olive oil, salt
Summer Squash
Zucchini, summer squash, lemon, ricotta, red pepper flakes, semolina flour, olive oil, salt
How To Cook
Cook ravioli, straight from frozen, in a large pot of simmering salted water for 3-4 minutes. Fish them out with a slotted spoon and add them to your sauce (or just toss with olive oil and sprinkle with cheese, if you’re into that). They’re handmade, so please be gentle. Buon appetito!
I made this pasta from my home kitchen. I use my mother’s bowls, not because they are industry-tested winners, but because they make me think of her. My two-year-old daughter was playing at my feet while I rolled this dough, and my dog, Bucatini, was barking in the other room. I just want you to have all the facts. That being said, I washed my hands, bought the best ingredients this island offers, and stored everything in a clean, safe kitchen. Thanks for supporting the pasta arts.
Love, Katie