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Tri-color ravioli

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gracoman View Drop Down
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    Posted: 16 February 2018 at 09:05
Sometimes I run across something that I just have to make. This fun dish is a fusion of Italian and French cuisines. I'm placing it in the Italy forum because of Italy's rich heritage associated with ravioli.  Where ravioli originated is a bigger question and I won't get into that here but, like the tomato (that wasn't introduced into Italian cuisine until much later than ravioli) Italy took it and ran with it.

The French contribution to this dish lies in the filling.  A black kale Mornay sauce made with the traditional gruy√®re/parmesan mix.

Time consuming? Yep. But it makes people smile. 

Rolling out the tri-colored dough just enough so it will fit in the widest setting of the pasta rollers.


Tri-Color Pasta Ravioli w/ Black Kale Mornay Filling plated on a simple D.O.T. San Marzano tomato sauce.  The sauce is optional.




Recipe and method here
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
Location: Chinook, MT
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2018 at 10:38
Absolutely beautiful! those colours play very well, especially with the plate and sauce. Great job ~
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