We were in Costco the other day and ran across a display of all the cartoons we grew up with, packaged in wonderful DVD boxed sets. Helloooo Loony Toons, good bye paycheck. We hit that point where we've started talking about getting some offspring and what we want them to watch on TV comes up every now and again, especially when channel surfing lands us on some kids network. Every conversation tends to center around how much better TV was when we were kids (the answer is "much") and how awful kids TV is now. So coming across these boxed sets really made our day and restored hope in the future of humanity or something like that. What does this have to do with our post? Absolution nothing, but it must have been pretty funny to see grown adults getting excited over kids shows in the middle of Costco. This post more centers around the fig tree in our backyard and the comedy of errors that produced these raviolis. So of the multitude of trees that we've been able to bring back to life here since we've moved in include now 2 Fig trees which both produced fruit this year. We were pretty excited about that, not as excited as we were about the nectarine tree but still pretty excited. When the first crop came, they were horrid and we were pretty disappointed but have heard that its pretty normal for the first crop to be a rough one for figs. Around the same time we were given some figs from someone and Charisse got crafty in the kitchen. After our Christmas Ravioli disaster of 2009 Charisse dove into a rav making fever and really nailed down a solid method of putting them together. We've found that using a hand press was the best way and this was the perfect excuse to use it. Pulling together basically stuff we had in the kitchen, we did a goat and ricotta cheese base with the chopped roasted figs. The flavors were wonderful. Everything you love about both types of cheese accented with sweet fig. The only thing we'd change next time is the texture. It needed a little something that separates the texture of the cheese from the texture of the ravioli dough. What that is we don't know, maybe you do?
