Mondays are my favorite days because it’s the one day I get one-on-one time with my little munchkin. A typical Monday morning goes like this: breakfast of some egg concoction with a side of rice, then story time at the local library where we sing songs with our friends, then we devour croissants at Moonside Bakery before heading to swim class. That takes us to noon when we go back home for lunch and naps. After that, our Monday afternoon could be a trip to the zoo or shopping or just resting at home.
Yesterday, we went to three farms and a bakery (sounds like a movie title). First, we dropped by Kelly’s to grab some dessert (apple crumb tartlets). Our intention was to get some meat at El Salchichero but sadly, they were closed.
After grabbing our desserts, we traveled along HWY 1 toward home. I’ve always wanted to take Ne to pick strawberries so we stopped at Swanson Berry Farm.
She had a blast and nearly finished off her basket on the 10 minute drive to Harley Farms. There, we spent some time with the goats and picked up some raviolis then went to Jacobs Farm (which usually isn’t open on Mondays) to pick up our weekly veggies. All within 35 miles from the house. We are so damn lucky! Needless to say, last night’s dinner was delicious and farm fresh!
Harley Farms Ricotta and Chevre Ravioli with Brown Butter Sauce
- 2 dozen Harley Farms ricotta and chevre ravioli (or whatever goat cheese ravioli)
- 1/2 stick of unsalted organic butter
- 1 small leek cut in half lengthwise and cleaned then sliced (picked up from Jacobs Farm)
- 5 fresh sage leaves sliced (picked up from Jacobs Farm)
- Parmesan cheese
- Freshly cracked pepper
Boil the ravioli per the instructions in salted water.
Melt 2 TBs butter over medium heat and add the leeks. Cook until the leeks are soft. If the butter starts to brown, add a bit of olive oil. Remove to a separate bowl.
Melt the remaining butter over medium heat and keep swirling until it becomes a golden brown (~5 mins). Add the sage for one minute. Add the leeks. And remove from the heat.
Using a slotted spoon, remove the cooked ravioli from the pasta water and gently place into the pan of butter, leeks and sage. Give it a little toss and then serve.
Garnish with freshly grated Parmesan and cracked pepper. Scrumptious!