A deliciously extravagant ravioli from northern Italia!
When I was staying in Val Camonica with my namesake's family, it was Luisa's papa's birthday. Guided by Luisa's mamma we made the family's signature dish!
With equal parts bread crumbs and parmesan (300g), some prosciutto, parsley, lemon rind, garlic, an apricot kernel, some mixed spice, stock and some eggs as the filling, the finished pasta is served with a delicious coating of melted lard, prosciutto rind (made nice and crispy), butter and sage leaves and even more parmesan!
Talk about woh a! So full, so heavy, so satisfied! Afterwards this is what we had to do..a lovely walk through the Italian country side, dreaming about renovating old Italian farmhouses and living on ravioli and bread and salad and fruit and biscotti....for ever.
It was an intense experience that I tried to recreate in my own kitchen. I replaced the prosciutto with 'not bacon' which worked surprisingly well and instead of using the lard and rind I just coated the pasta in melted butter with sage. It worked really well- I was surprised with myself!
Can you believe we finished off the meal with creme brulee? Also my first attempt, and surprisingly good- just wish I had a kitchen blow torch to caramelise the sugar properly! We were so full!
