Ravioli are the quintessential tasty meal and perfect any time of the year. These were kneaded using spinach in order to make a green dough and stuffed with a mixture of asparagus, anchovies paste, radicchio and toasted bread crumbles. For the seasoning I took inspiration from a traditional way of dressing the ravioli with batter and sage leaves: a sauce or Italian besciamella made with batter, milk cream and myrtle leaves. What a combination, each flavor will be perfectly recognizable and well balanced.
In this lesson you will learn everything you need to know about the Sardinian style and more generally about the Italian pasta tradition.