When it comes to ravioli, I'm like Raef from The Apprentice. I get on with prince or pauper. I'll happily chow down on some lobster ravioli in a greasy spoon on the Old Kent Road, or nibble on some Heinz with the It Girls in Pimlico. I say that, but the last time I went to Ozzies Cafe on the Old Kent Road they were all out of lobster ravioli and my dining companion, the Marquess of Wiltchester, had to make do with a bacon butty.
At home, my ravioli has definitely done a bit of social climbing. I started with a rather humble spinach, ricotta and pine nut stuffing but graduated to a much posher wild boar number. Then, with all the elegance required to make the society pages of Ravioli! Magazine, my pasta was filled with a chicken and mushroom mousseline and served with a lovely morel sauce. It seemed to make the grade as I've been promised photos will be published in the August issue alongside Baroness Tabitha Von Bissenberg Schoenke Walderheim and her husband, Dave.
Wild Boar: Upper Middle Class
Chicken Mousseline: Upper Class
Lobster: Ravioli Royalty
Having seemingly reached the pinnacle with a Lobster Ravioli and Lobster Bisque, I'm now at a loss of what to do next. I could head to Berkley Square and wrap a Bentley in pasta but I think that by the time the centre is cooked, the pasta would be overdone. Perhaps it's time to move on to tortellini instead.
4 comments:
Haha! Oh, ravioli. The ones you describe here (with the exception of Heinz for me ;-) sound wonderful.
It's been a while since I made any actually! You've reminded me to...
Niamh
I used to love Heinz ravioli when I was a kid, but a recent revisit left me a bit cold.
I've been thinking about investing in a pasta machine; I'm not massively keen on fresh pasta, but filled pasta is a different story...
I'll gladly eat any of those. Do you do deliveries...? ;)
many ways to prepare a delicious meal with this pasta, of course my favorite is with ham and parmesan cheese.
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