Ohio City Pasta Review #2

So, If you remember back in January I set some goals or pseudo resolutions for myself as a resident of Northeast Ohio. I planned to see the Symphony, take a tour of the Mansfield State Penitentiary and taste test every flavor of Ohio City Pasta known to man. I’m making baby steps and checking things off my list...

The other evening I made the best dinner, Pumpkin Ravioli courtesy of Ohio City Pasta. I browned some butter (I didn’t say it was low fat.) tossed in some walnuts added the boiled Pumpkin Ravioli and topped the dish off with chopped granny smith apples and a shaving of Parmesan cheese. The dish was decadent and perfect for a chilly winter evening.



Hmmm...wonder what flavor will be next? I’m thinking the goat cheese, but with the onset of spring perhaps an asparagus, lobster or crab might sway my decision.

(I never posted about it officially but in February I whipped up the ratatouille raviolis with a red sauce and grilled chicken, Cest Manifique!)

Fresh Figs

It's that time again this year..Fresh Fig time! Perfect alone of sliced with fresh goat cheese...yumm...

I went to the Westside Market the other day and bought the most delicate green figs. I swear them must have JUST been handpicked. $1 each was well worth the sweet flavor and one-of-a-kind mouthwatering texture that came packed into the little fruity goodness. They also have fresh figs at Heinen's, the bulbous deep purple ones, perfect for a holiday dish.



This weekend I would like to try this Ginger Fig Tartlet recipe to bring to a Labor Day picnic, looks divine. Fresh figs don't stay around long, so go get yours today!