At the end of the day, after all three kids are in bed, I usually collapse for a few minutes. This is the moment when Archie, my over-sized orange tabby usually attacks me. He is a kibble-powered teddy bear. Since kitten-hood Archie has found his greatest satisfaction when he is snuggled up as close to me as he can possibly get. If this happens to involve lying down right on top of my face, then Archie has no qualms about it. If it involves shoving his butt into the face of Hubby or a child next to me, Archie has no qualms about it. He really likes it if he can stick his nose into my mouth. I don’t like this. I don’t let him do this, but it never stops him from trying. He also likes to knead me while he snuggles. In particular, Archie likes to find the tenderest, most exposed spot of skin to dig his expertly honed needle-like claws into. I don’t like this. I don’t let him do this, but it never stops him from trying.
Most of the time, I find Archie’s cuddles soothing and welcoming (minus the nose to the mouth and the claws to the skin). However, there are other times that it’s just too much for my fragile state at the end of the day.
That was today. Little Guy is out of camp this week so I have all three kids at home together. Each day needs to be filled with non-stop activities to keep him from using his brother and sister as the props in his elaborate robot-saves-the-world make-believe play. That usually doesn’t end too well for the twins (or Little Guy either). That’s how today became pasta day. A week or so ago, I made pasta with Little Guy for the first time. It was the Spinach Fettuccine that I talked about in a post you can find by clicking on this link. Little Guy liked it, and he’s been asking to make pasta again ever since. It’s the perfect activity for us because I get dinner made, and he gets to play with dough. A win/win! I didn’t count on him losing interest before the ravioli were formed though. So, I ended up spending a couple hours playing moderator in Little Guy’s game of torture the twins while elbow deep in ricotta and garlic scape pasta. By the time dinner was over, the floor looked like the Faber College cafeteria floor after the famous food fight, I had two tired screaming babies, an overexcited, tired four-year-old, and only a fleeting memory of what sanity feels like.
Poor Archie. When I finally got to that moment tonight when all three of them were in bed and I could sit down for a minute to breathe, I did. I didn’t mean to sit on the cat. Poor Archie. He’s fine, but I’m not sure he’s going to want to cuddle tonight.
I may have done a lot of juggling to get the ravioli made today, but it was worth it. The plan for the pasta was based around Little Guy wanting to make pasta again and me determined to not let one single item from this year’s CSA go to waste. I had a bunch of garlic scapes from the CSA to use. Garlic scapes are the curly tops to certain types of garlic that are removed so that plant can focus it’s energy on the garlic bulb. Scapes are garlicky and fragrant with an asparagus-like texture. Even though Cheap Beet’s Garlic Scape Bread looked amazing, I wanted pasta. I knew that the pungent garlicky flavor of the scapes were the perfect match for the sweet creamy ricotta because over the weekend, I was blown away of the flavor of the Creekside Cook’s Garlic Scape Pesto on a bruschetta with fresh Ricotta from Narragansett Creamery. With that flavor and the memory of the fresh pasta from a few weeks ago so fresh in my mind, I came up with the idea to make Garlic Scape Ravioli.
Never one to leave good enough alone, I also wanted to throw in a little whole wheat into the pasta. I still wanted soft fresh pasta, so I only used whole wheat pastry flour for a little over a third of the total amount of flour, and the finished product was a hit. I’m certainly no pasta-making pro, but everyone loved their pasta. Hubby and I devoured our ravioli with a simple sauce of olive oil, white wine, spinach and lots of Parmesan. The kids all ate the plain pasta scraps as fettuccine tossed with marinara and cheese. Enjoy!
Making the pasta dough:
- Process the scapes and set aside
- Toss all the other ingredients in the processor, pulse, then add the scapes back in and pulse a few more times.
- Knead a few times and let it all sit for a few minutes
Making the ravioli
- Separate the dough into four sections
- Working one section at a time roll dough out into long thin sections. Cut to workable lengths
- Spoon filling by the tablespoon onto lightly moistened dough strips
- Use a ravioli cutter or biscuit cutter to form raviolis.
I am attempting to streamline my recipes to make them easier to follow and print. Process pictures are now highlighted above the recipe and detailed in bullets. I am also now using the ZipList plug-in for my recipes. Let me know what you think of the changes!