Creamy Pea and Mascarpone Ravioli with Lemon and Herbs

A slow start to spring.

Greeting chickadees! Over the weekend the lovely actor and writer Kimberly Williams Paisley made my recipe for White Beans with Radishes, Miso and Greens (gift link!) from NYT Cooking. This thrilled me to no end. Kimberly starred in one of my most beloved movies of all time - Father of the Bride, which I’ve watched countless times since it came out in 1991. Steve Martin, Martin Short, Diane Keaton - what more could you ask for? If you would have told this then 14-year-old girl in the movie theater that “Annie Banks” would make a video of one of her recipes, I never would have believed you. It’s the small joys, friends. Oddly enough, I’m writing to you from our friend’s apartment in Greenpoint where the recipe was initially developed. Time is a flat circle.

A quick cookbook update that we’re in the design stage! This means, I am going back and forth with my editor and designer about how the book will look and feel when it comes out next spring. The whole process is rather wild. The writing and shooting can take upwards of a year or two and then once the manuscript is accepted, it's go-time and things are speed-warped. There are about three back and forths before it goes to print this summer and then I won’t see it again until spring 2026, when she’s published. You’ll see the cover reveal here first! I can't wait to share it with you. It’s going to be beautiful.

Today’s recipe is a result of willing spring vegetables into season and clearing out my freezer. Chad and I spent our last wedding anniversary with a visit to Arthur Avenue in the Bronx. I’ve been doing since I was a kid. My favorite pasta shop, Borgatti’s, makes hand-cut fresh pasta and the best ravioli. I stockpiled a bunch of them to put away, and in the hopes of paring down my freezer for summer renters, I knew it was time. Frankly, peas are not in season still, but I had a bag of frozen ones so I leaned into the allusion of spring and created this pasta. Luckily, green garlic is starting to pop up, so I’ve called for the here. If you don’t have it, you can sub regular garlic no problem. Creamy marscapone brings together a lovely and light, but still rich sauce and it’s all finished with showering of pancetta (optional) and fresh herbs. Dried mint is also called for for a deeper flavor, but please finish with fresh. We’re getting there, with spring I mean, I’m hopeful all this rain will deliver us an abundance of great produce. Soon.

Now to a few things on my radar this week…

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Firepit Feast by Diana Yen. If cooking over live fire is your thing, or even if it isn’t, you should pick up my friend Diana’s new book. It’s gorgeous and the recipes sound like everything I want to eat. I’ll be sharing more in next week’s newsletter. But in the meantime, think Ember-Roasted Leeks with Ricotta and Anchovy-Walnut Crunch and Smoky Spatchcocked Chicken with Herby Yogurt Drizzle. It’s grilling season!

The Telepathy Tapes. I’m only one episode in on this podcast and I’m in deep! “The Telepathy Tapes dares to explore the profound abilities of non-speakers with autism—individuals who have long been misunderstood and underestimated. These silent communicators possess gifts that defy conventional understanding, from telepathy to otherworldly perceptions, challenging the limits of what we believe to be real.” Check it out!

This Chukka Bocho knife. This Japanese-style Chinese cleaver, suitable for most kitchen tasks short of heavier butchery work (chicken bones ok, pork bones not ok.) It's carbon steel so you can expect oxidation with use, so make sure to keep it clean and dry when not in use or it will rust. I love mine.