This summer my work colleagues and I came up with a brilliant idea one week to do a potluck for lunch. That was probably the second week on the job. Since then we have made it a weekly ritual. Everyone brings food on Thursday for a communal lunch and leftovers are eaten the next day. This past week we celebrated Canada Day (a long weekend), so we didn’t have a potluck. For our last potluck, I wanted to use up some ricotta cheese I had lying around. After consulting with Andrew, I came up with the idea to make pizza with ricotta cheese. After a short web search, I found a workable recipe with the ingredients I had in my fridge at the time.

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Yes, I admit. I am still documenting my food adventures from the end of January. Our next endeavor involved something we had never tried before. It ended up being harder than it looked, so I left the details for Andrew to master. I am talking about making Ravioli from scratch.

Several weeks before my week off, my mother came across an unopened pasta maker she had won in a contest long ago. Ever since she told me about it I had been dreaming of pasta making.

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Let me put the recipe down before I forget.

1/2 tbsp butter
1 finely chopped onion
1 garlic clove
1 tsp red hot pepper flakes
1 1/2 tsp salt
1 can of crushed tomatoes
water (to thin it out a little)
1 1/2 tsp oregano
1 1/2 tsp basil

Melt the butter in a saucepan. After it seems to finishing foaming up, add the chopped onion, garlic, red pepper flakes and salt. Saute the mixture for 5-6 minutes.  Add the crushed tomatoes along with some water to thin it out ( put about 1/2 – 1 cup water). Add the other spices (basil and oregano). Let it simmer on low for a few minutes. Voila! If you want it thinner, add water.