Stuffed like a Ravioli
Well, Harlan Gibson did it again. On Friday, he filled our tummies with the most amazing Tuscan feast. There were 14 guests, and we started on the porch in the glowing honey sunset and sipped Prosecco (I know, but I had some difficulty finding Tuscan whites) and munched on Bruschetta. Then we moved indoors for the amazing second course, Ravioli Nudi. Basically the ravioli was a little ball of ricotta, butter, and sage that was rolled lightly in flour and boiled. The flour became the most delicate outer layer and the raviolis were perfect with the Zenato Lugana. For the main course, Harlan created amazing mashed canneli beans, braised greens, and a lightly peppered beefsteak that made everyone at the table moan with their first bite. The Villa Antinori Super Tuscan was the PERFECT match, and I don’t think I talked at all during the main course, due to bliss overload. For dessert, we had poached pears in Vin Santo and balsamic reduction with steaming coffee. After dinner, we moved back outdoors to finish the last of the red wine. Kudos, Harlan, and thanks for bringing a bit of the big city to Wimberley.