Before I get any further with this post you need to know that I did not make the pasta; making fresh pasta is fun but not when you have been driving for about eight hours and need a really quick and delicious supper! The ravioli I used was from Tesco and contained Scottish Crab and Chilli, which seemed rather fitting after a long drive south from the Highlands.
I used marjoram from my garden when I made this a couple of days ago, however you can substitute in fresh basil if that is easier for you to get hold of.
- Fresh ravioli (or tortelini); a fish filling goes particularly well with the lemon
- Olive oil – the best that you have because it is an important contribution to the flavour
- Zest of one lemon
- a couple of tablespoons of fresh marjoram leaves
- a few grinds of black pepper
Zest the lemon and strip the marjoram leaves from the stem – this is the only bit of preparation that you need to do!
Cook the pasta as per the instructions on the packet; this usually only takes a couple of minutes.
Drain the pasta and then stir in a good splash of olive oil, the lemon zest, marjoram and black pepper.
Absolutely perfect with a nice glass of wine after a very long day.
I have found that I am not very good at blogging in summer – I am too busy enjoying my garden! So I was rather chuffed when this little recipe dropped into my inbox from the fabulous Michelle, who has guest-blogged for me before and who coined the wonderful phrase ‘fridge gravel‘. This is a true storecupboard recipe and I will be giving these pinwheels a try next time I need to make canapés at short notice (yes, that does happen).
This is something I do when I fancy something a little different – salmon pinwheels.
It is quite a simple dish. The omelettes are just one egg, a little salt and pepper and a pinch of tarragon beaten together and cooked gently in a small egg pan in a knob of butter.
Spread the egg out until it covers the base of the frying pan and cook until set on one side, flip over and cook on the other side for about one minute.
Slide out of the pan onto a chopping board to cool.
Once cold, spread the omelette with a mix of tinned pink salmon that has been mixed with a bit of mayo and apple cider vinegar.
You could use any filling you like – chopped cooked chicken and mayo, leftover minced beef etc.
Roll up the omelettes into a cigar shape and slice into bite sized pieces. Delicious!
Adding the tarragon to the omelette works really well with fish, but that could be subbed for other herbs.