Posted the 20/10/2008 12:23:45 By The mind's ramblings of a food flunky (Visit website)
A beautiful recipe to introduce my new site … to read the whole post click here…
Just to polish off the fresh egg pasta thread, here’s the recipe for the ravioli filling.
When something works, why change it!? This recipe is a timeless combination of baby spinach, creamy ricotta and fresh herbs, all cradled in a springy homemade pasta and anointed with the majestic flavour of sage.
To read the full post click here…
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Guest Post - Skillet Pumpkin Pasta
Added 07/10/2008 12:00:21
Well the time has come…. Zesty’s first ever guest post. Let me just tell you I am super excited to be able to share this post with everyone today. One of my favorite blogs has agreed to do a guest post with one of her special fall[...]http://feeds.feedburner.com/~r/zestycook/~3/4...
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The Pasta Wrap-up ? Spinach and Ricotta Ravioli with Sage and Pine Nut ButterAdded 19/10/2008 17:24:18
Just to polish off the fresh egg pasta thread, here’s the recipe for the ravioli filling. When something works, why change it!? This recipe is a timeless combination of baby spinach, creamy ricotta and fresh herbs, all cradled in a[...]http://www.thefoodflunky.com/?p=171
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The Pasta Wrap-up ? Spinach and Ricotta Ravioli with Sage and Pine Nut ButterAdded 20/10/2008 20:44:37
Just to polish off the fresh egg pasta thread, here’s the recipe for the ravioli filling. When something works, why change it!? This recipe is a timeless combination of baby spinach, creamy ricotta and fresh herbs, all cradled in a[...]http://www.thefoodflunky.com/2008/10/20/the-p...
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I Take That BackAdded 22/10/2008 19:44:11
So I claim to hate leftovers . With the exception of soups, they just never taste as good. And I’m all for variety too - having the same thing I had for dinner is boring to me. But I think there are certain types of leftovers that hold up[...]http://www.KathEats.com/?p=9893
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The Pasta Wrap-up ? Spinach and Ricotta Ravioli with Sage and Pine Nut ButterAdded 20/10/2008 20:44:37
Just to polish off the fresh egg pasta thread, here’s the recipe for the ravioli filling. When something works, why change it!? This recipe is a timeless combination of baby spinach, creamy ricotta and fresh herbs, all cradled in a[...]http://www.thefoodflunky.com/the-pasta-wrap-u...