One of the last pastas I made at the AAR was a ravioli with ricotta zucchini flower filling. It was just that simple and tasted great. We used burrato, Semolina and 00 flour to make the pasta.
This ranks as one of the best dinners we’ve prepared. So good. Potato, green garlic ravioli, hanger steak with breadcrumb salsa and flour-less chocolate cake with a grappa soaked cherry reduction and a cherry. Wow. Happy Valentine’s Day. After Gio and I cranked out over 400 ravioli, I went ahead and used the sweet…
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