One of the best things about having my family here is that I get to cook for people other than myself and the husband. Don’t get me wrong, I like cooking for myself and the husband, but we will eat pretty much anything. Tonight, in fact we just ate out of the fridge. Cold soup, cold cuts, cold lemon slices, cold red bean brownie. It was a light dinner, recovering from a HUGE lunch, but we were still standing up in front of the fridge, eating with the door open.

La classe.

There are some things out there that I like to call gourmet comfort food. Pasta – regular pasta with fresh tomatoes and onion and garlic – that’s comfort food. Cappellini is my favorite. This is pasta that is comfort food with a zing. Fresh, homemade ravioli with peas, smoked and diced ham, garlic, basil, Parmesan and a hint of lemon.

The original recipe comes from Joy the Baker. I cut back on the olive oil, added the ham, ignored the tomatoes, etc. The modifications are key for me, but she gets the credit for leading the way.

The above photo is how I test the pan to see if it’s hot enough. I could always, I don’t know, wait patiently until I know it’s hot enough, but there’s no fun in that.

I added about 150g of lardons fumés which I can only translate as smoked diced ham. I’m not exactly sure of what it is other than you usually cook it à poêle and it can be a little greasy. The salt and smokey flavors of this particular ham add a layer of flavor to the peas, basil and garlic. I wouldn’t call it a depth, because there’s nothing deep about it – it’s right there: Bam! Salty, smokey ham! But then the freshness of the vegetables kicks in and leaves you feeling light and refreshed.

So it has that comfort element mixed into something with a delicate base.

Putting together ravioli can be done alone, but it’s so much more fun, or at least more efficient with help.

I like to call this one 6 hands, 24 ravioli. Mom was taking the photos. Some days I wish we had more workspace.

The husband is the king of making ravoli look good. At least he works with what he has. I can do the base – the dough, the filling – but don’t ask me to plate it pretty.

Not only is it fun to cook for others, but we worked together. We made a mess of the kitchen – flour everywhere, but that’s par for the course with pasta. We had a general good time. Or at least I did; I hope everyone else did. I don’t usually get all sentimental but there’s little better than comfort food with a twist. But sharing it with your family makes it extra special.

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