Perfection and Ravioli

Boy, what a year it’s been! We’ve all had things that challenged us, and if we’re lucky, we didn’t break. Cracked maybe, but like the Japanese art of kintsugi, our “gold-filled resin” will highlight our personal strengths, our forged bonds we’ve made with our neighbors.

[Kintsugi is the Japanese art of repairing broken pottery. If a bowl is broken, rather than discarding the pieces, the fragments are put back together with a glue-like tree sap and the cracks are adorned with gold. There are no attempts to hide the damage, instead, it is highlighted. The practice has come to represent the idea that beauty can be found in imperfection… excerpt from, Nov 8, 2022]

This year, I’ve attempted to let go of “perfect” and accept life as it’s been thrown at me… sometimes coming in like an air-filled balloon, yet other times like a lead ball being hurled at my head! No more quick trips to the store – now, I saunter beside my Mom, as she ventures down each aisle, still finding her footing and her bearings in the midst of chemo and her ongoing grief. No more finding the perfect Christmas tree, decorating just-so. This year was a pre-lit number, a kind of plug-and-play that’s becoming the hallmark of my life. No more perfectly decorated and iced cookies for the plates given to our neighbors – this year, I put the bowls of royal icing and naked cookies like a blank canvas in front of Mom and let her create her own masterpiece.

Ron Jon surf shop
Delicious all the same.
After lunch with the Enriquez family
Happy with her own masterpiece
She loves sea shell hunts and slow walks on the beach ⛱️
I still can’t believe we got her on the boat!
She loves hats!
Pre-lit, and perfectly ok

For Christmas this year, I had to snap out of my funk before it became contagious. So, I put on some Harry Connick, Jr. Christmas tunes, had Mom and Tony wash up, and then I gathered them in the kitchen to help me prepare Christmas ravioli… we even made Ravioli di Uova, which was a big hit – for two of us, anyway. Perfectly imperfect, but that’s what we should all be striving for. ps. We also got a puppy in august… you know, in case we get bored!

Place your flour on your clean work surface. Make well in the center.
Whisk eggs with olive oil and salt
Stir in the egg mixture to incorporate the flour a little at a time from the center
Knead until pasta dough comes together. Let rest, covered for at least 30 minutes
Grace comes in many forms
Tony pressing out the ricotta, Parmigiano, and mozzarella ravioli
Ravioli di Uova
Christmas Ravioli 2 ways

Make your own happiness- peace will come. May the rest of 2022 go out quietly, and 2023 be kind to us all. Love and kindness to you all!

Ravioli di Uova

1 c ricotta
1 egg, beaten and 4-8 egg yolks
1/2 c Parmigiano
1/2 c mozzarella

Crushed red pepper, black pepper, Oregano, garlic salt to taste

Mix all together until smooth.

1 yolk per “nest”

Roll out pasta; place 2 heaping teaspoons of ricotta mixture on pasta sheets, make nest, place yolk in nest. Add a pinch of Parmigiano on egg. Top with fresh ground pepper. Brush water around ricotta mixture. Place another sheet of pasta on top. Press to seal. Cut into large ravioli, about 2 x 2 or 3 x 3 inch; gently slip into salted boiling water. Cook until pasta floats, 2-4 minutes. Remove from water directly to a plate with your favorite sauce… or maybe you’ll give mine a try. It’s light and offers a kiss of rich flavors that compliment the egg yolk ravioli.

**best sauce for ravioli

1 stick of salted butter
1 T olive oil
4 cloves of garlic, minced
1/2 c Chicken broth
Melt butter, add olive oil and garlic. Cook over low heat just until garlic starts to get fragrant. Stir in your favorite seasonings (i used Oregano, crushed red pepper flakes, and thyme). Add chicken broth, simmer until hot. Remove from heat. Spoon 1-2 T over over cooked ravioli. Top with more Parmigiano and ground black pepper.


  • 3 cups flour
  • 1 tsp kosher salt
  • 4 eggs, lightly beaten
  • 1 T olive oil

Place flour on work surface; make a well in the center. In a mixing bowl, beat eggs and stir in oil and salt. Pour about half of the egg mixture into well. Using a fork, slowly incorporate a bit of the flour, working from the center. Keep adding egg until dough holds together. Knead until smooth and elastic. Wrap and set aside at least 30 minutes. Cut into 4 pieces and roll out into the desired shape. Mangia!

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