For Mother’s Day this year, once again I made a daffodil themed dinner. My parents and I enjoyed this meal at their Lake House.

Lemon Lime seltzer with Pineapple juice

Daffodil Ravioli with brown butter, roasted asparagus, peas, basil leaves – I used saffron water to dye the pasta dough. To cook the ravioli I boiled them in a shallow frying pan with a lid to steam cook the flower center

Daffodil Candy Cups – I used silicone muffin cups. Instead of lemon curd and Cool Whip, I used ricotta with a little powdered sugar and lemon zest in the candy cups