last night’s ravioli filled with pea, lemon zest & grana, topped with with garlicy pangrattato & capers

went rogue on the filling recipe and it worked out. added an egg to bind everything, and the texture was nice. toasting the breadcrumbs was such a worthwhile effort. going to use the rest on pizza later this week. was a level-up flavor and texture-wise! wish i'd gone a little thinner on the dough, but i'm always a little nervous with stuffed pasta