Post Card from Cinque Terre


This escape scene after Sophia and Jon, the main characters in my novella (a work in progress) escape a chase by Jack Crawford and the drunken conductor, whom I haven’t named yet. Victor, the Mariachi player, helps them get away. The scene starts after they arrive at a Villa in a town in Italy. Jon cooks a gourmet dinner and everything falls into place after that.

I was inspired to include the dinner into this scene as I had made this gourmet meal myself last night. Ravioli formaggio with a light creamy pesto sauce. This is my own recipe and I include it after the scene below. Please enjoy and let me know how your Ravioli formaggio turns out.

The Scene:
A somber view out a bay window from a villa on top of a hill overlooking a sea of impressive beauty. The lights from a town across the water lit up the fiery evening and reflected onto the majestic sea. Jon stared out the window. Finally at rest from the chaos and a chase, he and Sophia were out of harms way. They landed in Cinque Terre. They were tortured by fear as they escaped from Crawford and that damn drunken conductor. Two hours later in a tucked away villa, they finally felt safe. But were they?

Sophia was in the shower and Jon was hungry. He remembered passing the market around the corner. Jon knocked on the bathroom door.

“Sophia, I’m going to the market to pick up some food. I’m going to make us dinner. I’ll be back shortly.”

Jon found the market. A fresh market place. A taste of paradise for a man who is a chef. Fresh basil, pine nuts, ears of garlic, hanging cheeses, the aroma was enticing.

When he arrived back, he cooked dinner effortlessly and graciously.

Ravioli formaggio with a light creamy pesto sauce.(recipe below! Enjoy it.)
He brought Sophia in her kitchenette. Impressed with the meal, she pulled out a bottle of wine from a cabinet. She began to open it but was having some trouble with the cork.

“Let me help you with that.”

“Oh, you’re such a gentleman. That corkscrew has been around here for a while”

“I think you’re right. It might be time for a new one. I got it, I think I got it, I got it, I GOT IT, done. Opened. Ha ha.”

He poured them each a glass. They both sipped. She spilled a drop, it slid down her cheek and onto her neck. Then another sip and Jon spilled a drop down his cheek. Sophia went and got a towel and started to gently wipe the side of his face. Jon looked Sophia in the eye and moved closer. She moved at the same pace until they met and kissed. Jon took her glass and placed it the counter. He kissed her again, embraced her as she held him with passion. Another long kiss and Jon felt the back of her dress. Jon began to slowly unzip Sophia’s thin light dress. He looked at her and Sophia had a beautiful glow, her deep blue eyes slightly heavy, her lips ready, her flowing long hair like a blossoming rose. Sophia slid the dress off her shoulders and it slipped down her waist and onto the floor. Jon found his glass and took a sip then embraced her and swooped her up and carried her off.

The next morning an explosion is heard from down the street. Sophia quickly jumps out of bed. Jon gets up and closes the bedroom window and Sophia scrambles as she discovers the package can’t be found. . . .

The Recipe: Ravioli formaggio with a light creamy pesto sauce

The first step is to make the pesto.


  • 1 bunch of Fresh Basil Leaves
  • 2 to 3 pinches of pignoli (pine nuts)
  • 3 cloves of Garlic
  • 3 to 5 oz. Fresh grated Parmesan cheese
  • Virgin or extra virgin olive oil
  1. Add all the ingredients, except for the olive oil, into a food processor or blender. I used a bullet (milk shake blender).
  2. Mix ingredients with food processor turned on and slowly drizzle in the olive oil.
  3. When the consistency is like a light paste, the pesto is complete. At this time put aside.

Ravioli: I used a frozen cheese ravioli and gave it a fancy name by translating cheese in Italian, formaggio. You can use a ravioli or tortellini of your choice but I cooked mine and then cooled it off by gently running cold water on it after it was cooked al-dente. The reason I cool it off is because I will re-heat it in the sauce and I don’t want the ravioli to overcook.

Next: The light cream pesto sauce (with ravioli):


  • 2/3 cup of heavy cream
  • 3 – 4 pinches of grated Parmesan cheese
  • 2 tablespoons of Pesto
  • 8 to 10 cooked ravioli


in a large saute pan heat the cream to a light simmer on a low heat. Careful not to burn cream. Add the pesto and stir it in. After the pesto has blended well with the cream start to add pinches of the Parmesan cheese. Mix in slowly as cream starts to thicken. Stir in ravioli. Add cheese and pesto to the consistency and desired flavor. Simmer until ravioli is well heated, a few minutes.

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