This time, Lou combined his well-documented pasta making skills with the stellar produce from his garden. And the result? Delish!
Take a look at Lou's ravioli stuffed with organic beets and fresh ricotta, with a butter and poppy seed sauce, on a bed of beet tops.
Inspiring isn't it? What's your favorite seasonal ingredient of the moment?
Here's a Hot From The Kettle throw-back video of our first pasta-making encounter with Lou:
Want more Lou? Visit the Meat Curing page!