Pasta con Pangrattato – Pasta with Breadcrumbs

Over the past few years, Scotty and I have been visiting the local Foodies Market each Saturday. When it began three years ago there were only a handful of stalls selling locally made and sourced food items and since that time it has been going gangbusters. We have seen a few of the stalls we loved go but mostly we have seen many wonderful new stalls arrive.

Visiting Foodies Market is a lovely way to start our weekend, and with the purchase of our bicycles this time last year, riding to foodies market on a beautiful day and returning with our fresh produce bounty in my basket is a wonderful weekend ritual.

While it is no secret that I love making pasta from scratch, it isn’t really something that I would try and make midweek when I am on the go and in need of a quick and easy meal. While dried pasta is always an option (Barilla pasta is the only one my Italian family buys), I still prefer the taste and flavour of homemade pasta.

Luckily, Foodies Market comes to the rescue again, with attendance each Saturday by homemade Sydney pasta company – Pasta Gallery. Their gourmet ravioli is wonderful and great flavours include: Leg of lamb, rosemary and fetta; three mushrooms and walnut; eggplant onion and roast almond. With such robust flavours, the ravioli doesn’t need much in the way of sauces, usually either a simple fresh tomato sauce or even just garlic, olive oil and parsley.

After buying the three mushroom and walnut ravioli recently from the Pasta Gallery stall at Foodies, I decided I would serve it with a pangrattato. Pasta pangrattato (pasta with breadcrumbs) is a way that the thrifty Italians of yore could turn a few simple ingredients into an extremely tasty pasta dish when times were tough. The simple ingredients of a pangrattato seemed a perfect way to serve the flavoursome ravioli – and I wasn’t wrong!

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