Talk dinner to me: Arugula and roasted vegetable salad with zucchini “ravioli” stuffed with basil almond “ricotta”

Hello again! It’s been six months since my last post. Life, job and motherhood got in the way again. Last year I began this blog to use food and diet as a way to look at my life differently, adjust my habits and patterns and change my life – and I succeeded. This year started on a downward slump and I was not feeling inspired or creative. I knew it was time to shake things up. Again. I tackled the one area of my life I knew I could control – my diet.

I recently completed a 21 day cleanse and now I feel leaner, meaner and cleaner. The last thing I want to do is turn right back into my old habits and overwhelm my system again. I have been making a lot of food I have previously posted here and coming up with new recipes that will help me stay on track and not reach for gut busting foods. One of my old standards for my family is a ravioli salad – rather than surround the ravioli with a rich sauce, incorporate it into a salad. However, I always feel heavy with the pasta and unless the ravioli is fresh made by an amazing chef or Italian nonna, I am usually not satisfied. So I crafted my veg based ravioli, eliminating the gluten, grain and cheese and grilled the veggies to enhance their flavor. Wait till you try this arugula and roasted asparagus, tomato and broccolini salad topped with faux ravioli made with zucchini, stuffed with basil almond ricotta. It will satisfy you at dinner and not weigh you down.

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To dairy or not to dairy: Zucchini ravioli with ricotta cheez and leafy greens in sage “butter” sauce with cashew nut parm and toasted walnuts

Earlier this summer, I had dinner with one of my good friends back home in New York City who loves good food and knows good Italian. He took me to Via Carota where I indulged in the most perfectly cooked tortelli with nettle and ricotta in a simple butter sauce topped with parmigiano-reggiano. It was divine – my mouth still waters thinking about it. I will never be able to make pasta as perfectly fresh and aldente as that – and nor should I. Perfecting such an art would take an unnecessary amount of time and would require me to eat pasta daily (why would I not take advantage of such a talent if I had it). Instead, I can be a connoisseur of pasta and eat it sparingly because finding such exquisitely made pasta is not easy and often expensive unless you are lucky enough to know of a fine Italian home cook. Does it mean that I must be left to salivate over my dreams of such fine cooking until I can experience it again? For me, the answer lies in being able to create something similar that is healthy, nourishing, fulfilling that can be eaten often without guilt or regret. So I made a pasta-less ravioli using a zucchini wrapper and I made this two ways : with and without dairy, because sometimes this girl loves a bite of cheese. I stuffed it with a mix of leafy greens and either real ricotta cheese or one made from cashews, and topped with a sage infused ghee based butter sauce and topped with walnuts and either parm or dairy-free cashew nut parm.

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