SUNDAY SUPPER

SWMBO began by making her trademark bruschetta and slicing and lightly toasting a French baguette.

Then to Trader Giotto's (Joe's) Lobster Ravioli.

Beautiful plump red and white packages.

Once cooked, a sauce for them was prepared.  Chopped garlic and parsley, a little olive oil, lemon juice and lots of butter.  (Thank you, Julia!)

Finally the finished product.  The cooked ravioli, drizzled with the sauce, accompanied by the bruschetta-topped baguette slices and a glass of nice white wine.


Magnifico!