What makes a good ravioli? A made to order thin sheet of pasta from Italian 00 flour, a well seasoned filling, sealed firm, cooked to order, simple yet delicate. The sauce shouldn’t overpower the ravioli but compliment it. .
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The veal filling doesn’t have a funky smell which was much appreciated, a slight milky savoury flavour and the pasta skin, al dente. Superbly executed considering that it was quite a technical dish.

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