Food & Wine Magazine, Jun 2019, p. 110
Need to make again; Flavor was 4.8 stars
Now this was a new technique for making ravioli that didn't actually work. As you can see from the photos, it involved adding basil leaves between two sheets of dough and then putting it through the pasta rollers. The pasta sheets fell apart due to the wetness and thinness of the dough (yes, we did dry the basil). Instead of this extra step, putting a leaf or two on top of the ravioli filling may work better next time.
The filling was delicious but a little bit on the salty side so go light on the salt!
I liked the raw "fresh tomato sauce" but home chef partner/blog (now, non-)contributor the grandcruman was not a fan.
We'll try this recipe again at some point again but using our notes above.
Ingredients: homemade dough sheets, ricotta, mozzarella cheese, Parmigiano-Reggiano cheese, heirloom tomatoes, basil, flour, extra-virgin olive oil, Balsamic glaze (optional), water, Kosher salt, black pepper
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