Some flavor-memories from our childhood are completely inescapable.

With trips to Italy, years of working in Italian food

and making every type of stuffed pasta you can dream of,

I still cannot beat those memories into submission.

-so any time I make a meat filled Ravioli, sauced simply with tomato,

no matter how fancy they can be,

even with ground sopressata salami, bread-crumbs and parmesan filling.

There’s a little 8 year old inside of me who still remembers exactly what the ones out of the can tasted like.

-I have to admit, putting my current level of Italian food snobbery aside,

as a child, those unmentionable ravioli out the can..

 did just the trick

Also Today:

Spaghettini, with basil-parsley pesto

Cavatelli, with spicy eggplant, peppers and niciose olives