Some days our family goes all veg, but it’s almost always by accident.  It’s not until later in the evening when we think over what we ate that day do we realize it’s done.  Meals like the one we made tonight are the main reason for it.  We sometimes just don’t miss the meat.  Food this good will satisfy anyone.  Today’s 10 minute homemade ricotta cheese and a perfectly poached egg contributed to the lovely feeling of abundance to the meal.  Thanks to Miss Whisk for the original inspiration for this dish.

Fresh Ricotta, Roasted Vegetables and Rossi Pasta, serves 2 (plus 1 three-year old)

1 baby eggplant, diced into 1 1/2 inch pieces

2 large Roma tomatoes, diced into 1 1/2 inch pieces

Olive oil, salt, pepper

3/4 c fresh ricotta

Scant 1/2  pound fettucine (we used Rossi’s Parsley and Garlic)

3 eggs, poached for two minutes

1 T chopped fresh basil

Mix the eggplant and tomatoes with the olive oil, salt and pepper and spread in a roasting pan.  Roast on 400˚ for 30 minutes or so. 

Poach your eggs (bring water with a splash of vinegar to a low boil, crack the egg into a small bowl, swirl the water with a spoon and pour the egg in the center of the water, cook for two minutes, remove with a slotted spoon to drain on a towel). 

Cook the pasta according to package directions.  While it’s cooking, add the roasted veg to a small sauce pan, along with the ricotta and two ladlefuls of pasta water.  Stir to create a sauce.  Drain the pasta,  divide between warmed pasta bowls, top with the sauce, a poached egg, the fresh basil and perhaps a further crumbling of the ricotta.

The only non-local ingredients in this post were the olive oil, salt and pepper.  For complete sourcing, please see the Farms and Producers page.

Playlist included De L’alouette, by Columbus-bred funk-soul-brother RJD2.