Had this idea stuck in my head and needed to see if it would actually work.
Pappardelle ripiene (somewhere between pappardelle and ravioli), filled with ricotta, lemon zest, Parmigiano, and a pinch of nutmeg, then coiled into a spiral.
The dough is herb-laminated with basil, parsley, and oregano, creating a cool, almost fabric-like, pattern.
Finished with butter, a splash of white wine, lemon juice, fresh basil, and a bit of pasta water to bring it all together.
Happy to share how I made it if anyone’s interested.
by biancabosso
2 Comments
Spectacular!
That looks beautiful, a work of art