RAVIOLI

Filled with Asparagus, Goat Cheese & Hazelnuts

Making your own pasta isn’t difficult, and I was reminded whilst making these ravioli just how satisfying, relaxing and therapeutic it can be. I realised I seriously don’t make pasta often enough and so I hope to make an effort to make it more often. You will taste the difference when you make your own pasta, plus the bonus with making ‘Pasta ripiena’, (filled pasta) is that you can customize it with any filling you like.

This recipe has a few components: 1: Making the pasta dough 2: Making the filling 3: Making Ravioli 4: Making the sage & burnt butter sauce Please click here—> http://tonibrancatisano.com/index.php/2019/05/12/asparagus-goat-cheese-ravioli-with-burnt-butter-sage-hazelnut-sauce/ For the full recipe

MAKING PASTA DOUGH

MAKING THE ASPARAGUS & GOAT CHEESE FILLING

Asparagus mixed with goat cheese, ricotta & Pecorino Romano

BURNT BUTTER, SAGE & HAZELNUT SAUCE

MAKING THE RAVIOLI

www.tonibrancatisano.com INSTAGRAM: Toni Brancatisano #stellerstories #stellerfood #foodanddrink #pasta #stelleritalia #foodphotography

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