Ravioli Romance

get stuffed this holiday

Most Valentine’s Day traditions are dull, flattened versions of romance that amount to little more than a money grab. Disposable sentiment, thoughtless roses, and a box of chocolates that realistically is just the result slave and child labor. Fighting for a table at a crowded restaurant can deflate the evening as quickly as a cheap champagne headache. We can do better. WE ALL DESERVE BETTER. So this year stay home and cook something special. Not only is it much more meaningful, because you actually spend time making the person you love something, it’ll also save you money and cut down on stress. No hunting for parking, no overpriced cocktails, no bullshit. Just good fucking food and maybe some good post-dinner lovin. Plus, you’ll look so impressive when you casually cook a meal like our homemade artichoke and hazelnut raviolis.  Cooking is sexy. USE IT. 

Flying solo this year? You deserve a nice meal too damnit. Wine and dine yourself while you appreciate all your skills in the kitchen. You don’t have to share shit or deal with any awkward moments. So who’s really living the dream? 

This recipe has a lot of steps, but they can be easily broken down over a couple days. The pasta dough is very forgiving and doesn’t require anything more than a rolling pin to make. Or a wine bottle if you’re careful. The dough and filling can be made up to a day before and stored in the fridge overnight. Or you can make the ravioli all the way through then stash them in the freezer until you get a craving. Just freeze them in a single layer on a cookie sheet so they don’t all stick together then once they’re frozen, put them in a plastic bag or another airtight container. They’ll last for up to 3 months like that. On the big day, just make the sauce and throw the frozen ravioli right into the boiling water like you just made them fresh. No one will know. I paired them with a mushroom leek sauce but if you want to save yourself a little time, they’re great with a store-bought marinara too.

Artichoke and Hazelnut Ravioli with a Mushroom Leek Sauce

Makes enough pasta for 4 people, about 160