Ravioli in our house

Yesterday we made homemade pasta and stuffed the tasty ravioli with two different mixtures – ricotta and bacon and ricotta and chive. The ricotta and chive mixture was met with some skepticism on Bryan’s part, but turned out quite delicious. We cooked a few of each and topped them with one of the best mornay sauces Bryan has made. We paired it with a 2006 Cellar No. 8 zinfandel.

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About the Author

PR gal and foodie. Half of HouseoFoodies and half of Spruce Phoenix, a real estate investment company.