A recent freezer inspection revealed that we still have two boxes of ricotta ravioli from Talluto’s in Philly, and since we’ll be having regular access to that shiznit very soon I thought we should probz start eating them. Made a fresh tomato sauce with just a touch of garlic, a little frozen & fresh basil, and melted anchovies. And yeah, I apparently was feeling Zen enough today to go through the PITA of skinning them, because I find the skins off-putting.
Not too much of a hassle really, although I did not use the trick a favorite chef shared with me: throwing them in the fryer briefly. Apparently, the skins pop right off. Well, after the crosscut and 1 min in boiling water it was NBD, either 
As per my PIC’s request, our app was a shrimp cocktail with casa lingua cocktail sauce — I added a little kewpie in an attempt to temper it as it turned out hot AF…. that habanero paste came out faster than expected. Oops.
I used up the last of the wild-caught Argentinian red shrimp. While I enjoy their flavor, I prefer a snappier texture for cocktail shrimp. Maybe they’d be better suited for a seafood salad, or tod mun goong. Easy side of arugula with a very lemony dressing & fresh grated parm for green stuff.
A nice Saturday dinner.
Might have some perfectly ripe donut peaches & blackberries for dessert later, but that’s a post for a different thread 
