Ravioli with Zucchini, Dried Tomatoes, Majoram herb and Pinenuts

Benvenuto!!!

Beautiful Fabiolous Tuesday here in Rome.

It's been raining here for 2 weeks and today the
sun decided to shine and it's 75 degrees outside!

Gorgeous Spring day for a walk to Campo de Fiori...

For every 100 gr of flour, use one egg.

Blend together with fork.

Knead with hands.

At this point you you can use the rolling pin or pasta machine.

Prepare the filling by mixing egg, cooked zucchini,

chopped pinenuts and parmesan.

Seal the two pieces of pasta with egg white.

My lovely clients with their new creation!

While boiling pasta, cut the sun-dried tomatoes.

Add cooked ravioli to pan with butter, marjoram

and a ladel of the hot pasta water.

"Marjoram is a culinary and medicinal herb in the mint family.

It needs a hot climate to develop its full aroma,

but it loses some of its flavor when it is dried. Marjoram goes well with thyme,

bay leaves, black pepper, and juniper berries.

Marjoram is a Greek word meaning "Joy of the Mountain".

According to Greek myth, Aphrodite said that the smell of marjoram

was the smell of impending good luck. Greeks also believed

that if it was growing on a grave, it was a sign that

the departed soul had found happiness. Throughout the middle ages

it was worn by bridal couples to signify love, honor, and happiness.

It was used in England for many years as an ingredient

in snuff, then as a somewhat exotic flavoring for beer."
http://www.mountainroseherbs.com/learn/marjoram.php

Sprinkle with parmesan cheese.

Top off this delicious dish with sun-dried tomatoes!

See you next week for Fabiolous Tuesday,

Thanks for stoppping by!!!