My Dad and I had a lot of fun with some special guests in Fresno this week. I prepared three different pastas ahead of time and then put three more together on-the-spot.
“Aperto” Raviolo Marinara (A singular “open” pasta in a light tomato sauce) paired with Azelia Dolcetto d'Alba
Pezzole Fagioli con Salsiccia (Literally, hand-torn pasta with beans and sausage) paired with Mastro Scheidt Harris Kratka Cabernet Sauvignon
Pappardelle Bolognese (Long, wide noodle with slow cooked meat sauce) paired with Mastro Scheidt Blueprint
Ravioli stuffed with spinach and two cheeses and topped with melted butter, olive oil and grated parmigiano reggiano.
Agnliotti stuffed with spinach and two cheese and topped with marinara.