Ravioli Fellowship

Dinner for 6 last night and very stimulating and enjoyable time of sharing as we sat round the table for the whole meal.  I did spinach, ricotta and pine nut ravioli with a sage butter sauce for the starter and thought this made an interesting view of the process - ready to fold and stick down with the egg yolk before drying out as I spent the afternoon preparing.  We had some lovely sea trout with a chorizo and pea fricasse and red onion and caper relish for main course and I did a passion fruit cream for dessert.  The conversation was really good with a couple who are part of the Grapevine BG community and 2 of our team - extra of the finished product.