This was our first attempt at making fresh ravioli, and we're not entirely sure if it qualifies as "traditional" ravioli—but we had a blast! Any tips for achieving a more vibrant yellow shade in our pasta dough?
For the filling, we combined pork brain, century egg, ricotta, spinach, caramelized onion, ginger, lemon juice, and zest. The ravioli was served with a creamy and spicy tomato pesto sauce, finished with basil-infused olive oil.
by MangoMummy
8 Comments
I’m interested in trying some 😆
Ravioli are not from my region in Italy but I don’t think they’d qualify as traditional, that being said I’ll take 15 servings thank you very much
Using high quality eggs, and replacing about 20% of your egg content with yolk, will make the dough very yellow and still conventionally workable. The same goes for replacing about %30 of your flour content with a nice golden durum.
Zero upside to eating brains, but looks very interesting and well done.
That’s a smart filling.
Did they sink at all, looks like they have a lot of air inside them.
Creativity points!
how unique