This post is directed at tommyboy more than anyone, although I’m open to any useful responses: – How long fresh pasta can last in the fridge (unworked)? – Does anyone have recipes for ravioli fillings using rapini, swiss chard, or tatsoi? Ain’t the internet great?
I found this recipe behind the fridge today (click image to enlarge). It’s a baked pasta I made up on the spot a few months ago. I’ve since made several variations of it, and it’s always delicious. The secret ingredients are cheese and ham — a.k.a. salt. Just don’t over-cook the pasta. Here’s what the little piece of paper says: ● 2-3 springs of fresh rosemary (chopped) ● roughly ground