Soup of the Day

House Salad

ARTXONINO'S TAVERNA

Toasted Ravioli

Dice the carrots, celery, onion, garlic, potatoes, and tomato into small, even pieces to ensure they cook evenly.

Chop the Vegetables

In a large pot, combine vegetable broth and water. Bring to a boil over medium-high heat.

Prepare Broth

In the pot with boiling broth, add the diced onion and garlic. Sauté for about 3-4 minutes until the onions are translucent.

Sauté Aromatics

Add the diced carrots, celery, and potatoes to the pot. Stir well.

Add Vegetables

Add bay leaves, thyme, salt, and black pepper to the pot. Stir to combine the seasonings evenly.

Season the Soup

Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the vegetables are tender.

Simmer

If desired, stir in chopped spinach and/or cooked chicken in the last 5 minutes of cooking.

Add Optional Ingredients

Remove bay leaves before serving. Ladle the soup into bowls and enjoy hot.

Serve Hot

Carrots

Celery

Onion

Garlic

Potato

Tomato

Vegetable Broth

Water

Bay Leaves

Thyme

Salt

Black Pepper

Chopped Spinach

Cooked Chicken

In a large mixing bowl, add the fresh spinach and romaine lettuce as the base for your salad.

Prepare the Salad Base

Halve the cherry tomatoes and add them to the bowl. Slice the cucumber into thin rounds and add it as well. Grate the carrot and sprinkle it over the salad.

Add the Vegetables

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.

Mix the Dressing

Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.

Dress the Salad

Divide the salad into individual serving bowls and enjoy immediately for the best flavor and freshness.

Serve Fresh

Fresh Spinach

Romaine Lettuce

Cherry Tomatoes

Cucumber

Carrot

Olive Oil

Balsamic Vinegar

Dijon Mustard

Honey

In a large pot, bring salted water to a boil over high heat.

Boil Water

Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Cook Pasta

In a large skillet, heat the olive oil over medium heat.

Heat Olive Oil

Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.

Sauté Garlic

Stir in the halved cherry tomatoes and cook for about 5-7 minutes until they begin to soften.

Add Tomatoes

Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.

Add Spinach

Add the drained pasta to the skillet with the tomato and spinach mixture. Toss to combine.

Mix Pasta with Sauce

Stir in the grated Parmesan cheese, and season with salt, black pepper, and basil. If desired, add red pepper flakes for heat.

Add Cheese and Seasonings

If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is achieved.

Adjust Consistency

Serve the pasta hot, garnished with toasted pine nuts and additional Parmesan cheese if desired.

Plate the Dish

Pasta

Olive oil

Garlic, minced

Cherry tomatoes, halved

Spinach, fresh

Parmesan cheese, grated

Black pepper, freshly ground

Basil, fresh, chopped

Red pepper flakes

Pine nuts, toasted

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs using a fork until a dough forms.

Make the Dough

Turn the dough onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Knead the Dough

In a medium bowl, combine ricotta cheese, grated Parmesan cheese, chopped parsley, salt, and ground black pepper. Mix well until all ingredients are combined.

Prepare the Filling

After resting, roll out the dough on a floured surface to about 1/8 inch thick. Cut into squares (about 3x3 inches).

Roll Out the Dough

Place a teaspoon of the filling in the center of each square. Fold the dough over to form a triangle or rectangle and press the edges to seal. Use a fork to crimp the edges for extra security.

Fill and Seal Ravioli

In a shallow dish, beat the eggs and mix in the milk. Place breadcrumbs in another shallow dish.

Prepare for Breading

Dip each ravioli in the egg mixture, allowing excess to drip off, then coat with breadcrumbs. Place on a parchment-lined baking sheet.

Bread the Ravioli

In a large pot, heat vegetable oil over medium heat until hot (around 350°F or 175°C).

Heat the Oil

Carefully add breaded ravioli in batches to the hot oil. Fry for about 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Soup Of The Day

House Salad

Artxonino's Taverna

Toasted Ravioli