Photo courtesy of Lou PlamaThe mulit-talented Lou Palma, Montclair's favorite gastro-mechanic, is never one to disappoint. 

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!