Cooking Authentic Italian Food
From the Liguria region (northwest Italian coast, with Genoa as its capitol), this ravioli features “bitter” greens that are tempered with ricotta and a pine nut and walnut, milk based-sauce.
A bit heavier primo piatto with the addition of mussels and lentils, which suggests following with a lighter secondo piatto. Home made trofie would be a perfect pasta shape for this dish.
Source: Gnamgnam.it A fun ravioli shape with a simple mushroom and ricotta filling. It is topped with a light herb & butter sauce.
Source: Altacucina.co/ An elegant looking pasta dish that is fast and easy to make. The zucchini pesto makes this dish different.
Silvia Colluca’s Cucina
Italian Food Forever
Pasta & Cheese