Friday used to be pizza night but lately that has moved to Thursday. At the end of a long week (and after not cooking Thursday) I have begun spending Friday afternoon's cooking and experimenting with new recipes. It's so comforting to put on some Miles Davis, pour a glass of wine, chop, puree, saute, and bake. The house smells amazing and you end the week with a small feast. Anyways, I was planning to try making this pasta last week but the two snow days kind of threw things off. The recipe is "White Bean Ravioli with Balsamic Brown Butter" from Mario Batali's "Simple Italian Food". I actually made two batches of dough because I was serving eleven people ( I invited our neighbors over to share in this untested recipe....). The first batch I mixed using the fork/well method and the second batch I mixed in the food processor and I kneaded both by hand. The dough mixed in the food processor came out much more tender and required minimal kneading. The filling was white beans, balsamic vinegar, olive oil, parmigiano-reggiano, salt and pepper. I have to say the pasta was much easier to make than I had anticipated and it truly was delicious. The thing that it took was time....but Friday afternoon's I'm learning the value of slowing down.
Here are a few of my favorites from the Art Institute last weekend. Many pieces are in storage awaiting the completion of the Modern Wing which will open this May (I got a sneak peak at the almost completed space and it is spectacular).