Sometimes having nothing easy in the fridge can be a jumping-off point for a much better meal than the standard go-to things that I grab or make by default. In this case, as with Easter breakfast, a couple of eggs saved my bacon. I mixed up some pasta dough, and while it was chilling in the fridge I took Tuscan kale, pine nuts, feta, garlic, and lemon juice and spun them all in the food processor for a bit. We’re running low, but there is still some guanciale in the house (got to order more cheeks and hang them up for summer) and I minced and crisped it in a pan then folded the little lardons into the kale spread.
Milo helped me roll out the dough, with parsley in the top sheet, and thus were ravioli fabricated from next to nothing. For the sauce, I grabbed a jar of our cherry tomato purée from the pantry- it’s yellow because the bulk of our crop come canning were yellow and orange- and enhanced the velvety goodness with a knob of butter, olive oil, a smashed clove of garlic, and herbs, then let it simmer to thicken. Gorgeous sweet sauce, slightly bitter yet pork-bolstered filling, toothsome pasta: the elements all played well with others. And to finish, another salad of baby greens from the garden. Plus, we got to enjoy this delicate dish with the rest of both the Sancerre and the Sangiovese, which is how life should be.