Thursday, August 23, 2012

Ravioli di Piselli con Panzanella

Ravioli are such a easy and delicious weekday dinner, again we cheated a little and used up leftover dumpling wrappers but it's just so much quicker and they have such a delicate flavour. Isaac filled them with fresh peas, spinach, mint from our little garden, seasoning and a small bit of Quark to bind the ingredients together. 

They take less than a minute to cook in a pot of salted boiling water and with a drizzle of homemade pesto (with basil from our windowsill) it was such a lovely seasonal summery dinner. 

To go with the ravioli we had panzanella, a delicious Tuscan bread salad. It is a great way to use up any leftover bread, torn into chunks and crisped up in the oven before being tossed with tomatoes, fresh basil, balsamic vinegar, extra virgin olive oil and seasoning. Yum!!