Made some sweet potato, brie & egg yolk ravioli tonight with chilli lemongrass butter, plus some smaller agnolotti with the leftover filling.
Currently living in Vietnam so this was all done with pretty limited equipment/ingredients:
– no pasta roller
– no cutters
– basic flour
– hand rolled/shaped everything
I know the butter could’ve been browned a bit more and the lemongrass probably needed to be finer, but I’m trying to focus more on cleaner, simpler dishes lately rather than throwing loads of flavours at things.
Would be interested to hear what people think of:
– the pasta thickness/shape
– plating
– the flavour combination overall
– what you’d improve next time
by IllPanic4319
1 Comment
Nice work, that looks delicious!