• roasting-red-pepper-3

Lobster Ravioli with Roasted Red Pepper Sauce

Lobster ravioli, made with squid ink pasta, hits all your seafood-loving pleasure points.  Sweet, delicious Maine lobster, bathed in an intoxicating mascarpone and Armagnac sauce, stuffed into decadent black squid ink ravioli, and coated in a luscious red pepper velouté.

Oh, will the hyperbole never end!?!

Read More

By |July 17th, 2015|Pasta, Seafood|0 Comments
  • Tomato Basil Marinara Sauce

San Marzano Tomato Basil Sauce

Tomato basil sauce is a core ingredient in many of the recipes Yanni and I tend to gravitate towards.  There are many different ways to vary a tomato sauce recipe, but for us the foundation is essentially the same; San Marzano tomatoes, garlic, shallots, and extra virgin olive oil.  Here we’re adding fresh basil leaves which gives the […]

By |May 25th, 2015|Pasta, Spring|0 Comments
  • Pappardelle egg pasta nests / @adrunken_duck

Pappardelle Pasta Nests

Serves: 8 | Prep: 1½ hours | Cook: 5 minutes

Pappardelle is a broad pasta, clocking in at ¾ to one inch in width.  Named for the Italian verb pappare, meaning to eat hastily, wolf down, gobble up – you get the picture.  It pairs well with heartier sauces made from porcini mushrooms, oxtails, or even wild boar.  Pappardelle with braised wild […]

By |April 30th, 2015|Pasta, Winter|0 Comments
  • Mussels in white wine garlic in squid ink pasta /

Pasta with Mussels in Tomato, White Wine and Garlic

Serves: 4 | Prep: 15 minutes | Cook: 10 minutes

One of our favorite cold weather shellfish meals is a steaming bowl of mussels, drowning in a heady broth of tomatoes, white wine, and garlic. Today, we’ve paired our mussels with a squid ink pasta, as gorgeous to look at, as it is delicious to […]

By |March 22nd, 2015|Pasta, Seafood, Winter|0 Comments
  • Squid Ink Pasta Nests

Handmade Squid Ink Pasta

Handmade squid ink pasta dishes are dramatic in color and extremely subtle in delicious flavor. The deep black intensity of the ink heightens the visual interest of spaghetti and ravioli, and is the perfect foil for seafood accompaniments like steamed mussels. Here we create an egg pasta with semolina and unbleached flour that is soft […]

By |March 21st, 2015|Pasta, Winter|0 Comments
Load More Posts