I’ve never posted on here before, but I was very proud of this dish and I wanted to share. Rose shaped ravioli, brown butter, Fontina fonduta, herb oil, and balsamic glaze
That looks very pretty. My concerns would be the pasta to filling ratio, and does all of the pasta cook evenly or is over cooked on the outside and barely cooked on the inner layers?
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That looks very pretty. My concerns would be the pasta to filling ratio, and does all of the pasta cook evenly or is over cooked on the outside and barely cooked on the inner layers?