Cottage life & ravioli from scratch

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This year’s Valentine’s Day weekend was fantastic. We got the hell outta dodge for a couple nights and drove to one of our favourite places: Malagash.

Up on the north shore of Nova Scotia, there’s a fantastic coastline, across the water from PEI. We like to stay at a secluded cottage, read food magazines by the fire, and forget about life for a while.

IMG_3361At the cottage, there’s an outdoor hot tub with a view of ocean, the horizon, falling snow flakes and the forest. It’s easily one of the most peaceful places I’ve been to, anywhere.

As usual, we packed enough food to last two weeks. We like to keep our options open, because we’re cooking all the meals from scratch, (another activity I find incredibly therapeutic).

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Beginning our weekend with a trip to the Seaport Farmers Market in Halifax, we took our culinary leads from what was available there.

Much to our surprise and delight, Ran-Cher Acres has introduced even another goat’s cheese product: ricotta. It was settled, we were making ravioli from scratch.

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Goat ricotta, caramelized onion and basil ravioli. Tossed in evoo, freshly squeezed lemon juice and arugula, truffle oil drizzle

Here’s how the endeavour rolled out… literally.

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