David Vagasky (left) preps the meal while Jim Martin sets the dining space.
David Vagasky & Jim Martin
After kneading the pasta dough, Vagasky rolls it out with a hand crank, then stamps out individual raviolis and fills each with a shrimp and a dollop of ricotta.
Martin prefers using Roma tomatoes for sauce, because they’re still fresh in November.
Lettuce is prepped for a fresh side salad. “It’s all about what I have in the garden,” says Martin.
This classic Southern pie is delicious served on its own or topped with whipped cream.
Lemony chicken with chard makes for a flavorful main