Comments on: ravioli with pear and balsamic

By: madonnadelpiatto

madonnadelpiatto — Sat, 12 May 2012 19:18:09 +0000

Hi Elizabeth, lovely to hear from you! The lemon sauce is here http://madonnadelpiatto.com/2009/05/02/fettuccine-al-limone/ . Grilled asparagus is always wonderful as a filling for ravioli but I would use the mint in teh sauce rather than in the filling to retain more flavor. Enjoy!

By: Elizabeth

Elizabeth — Sat, 12 May 2012 17:37:22 +0000

I so enjoyed cooking with you a couple of weeks ago, Letizia. Back in Seattle today and I am planning to make ravioli tonight. I have some leftover grilled asparagus and thought I would mix it with ricotta, mint, and a little Parmesan, then use the lemon sauce that we did with the zucchini ravioli. Can you remind me how to do the lemon sauce? I know it was simple. Any other tips or ideas?

By: madonnadelpiatto

madonnadelpiatto — Tue, 27 Sep 2011 16:17:33 +0000

please make sure to post pictures on FB!

By: Celia M. Segarra Justiniano

Celia M. Segarra Justiniano — Tue, 27 Sep 2011 07:03:58 +0000

Thank you!!! im going to make them this weekend

By: madonnadelpiatto

madonnadelpiatto — Sat, 24 Sep 2011 14:23:37 +0000

I Celia, I am happy you like this recipe. If you look at my ravioli recipes they are all built the same way. You precook some vegetables, chop them finely, mix them with ricotta and a hard cheese, e.g. grated Parmesan or pecorino and use this mixture as a filling for ravioli. So for wild mushrooms I would saute the mushrooms on quite high heat, add some garlic and parsley at the end so the garlic does not brown, cool off and chop. Then proceed with the ricotta and Parmesan as explained for pears. Make sure to strain any cooking liquid from the mushrooms so to have a fairly dry filling. Use it with a little butter to dress the pasta once is cooked.

By: Celia M. Segarra Justiniano

Celia M. Segarra Justiniano — Sat, 24 Sep 2011 12:28:16 +0000

I really like this recipe!!! I made it fore frends and they loved it . Thank you soooo much !!. if is not a problem :- / can i ask fore one recipie i really love wild mushrooms Ravioli but i haven seen a really good one that convens me. Pleaseeee

By: asparagus 101 | madonna del piatto

asparagus 101 | madonna del piatto — Fri, 06 May 2011 18:59:09 +0000

[...] equal weight of fresh ricotta and a couple of tablespoon grated Parmesan to use as a filling for ravioli or as a spread on [...]

By: madonnadelpiatto

madonnadelpiatto — Fri, 15 Apr 2011 20:11:13 +0000

thank you, I am alaways happy if someone can use my recipes!

By: Jim

Jim — Fri, 15 Apr 2011 04:15:08 +0000

I loved this recipe! I made it for my wife, and she raved about it. Thank you!

By: pasta for beginners « madonna del piatto

pasta for beginners « madonna del piatto — Tue, 02 Nov 2010 16:40:55 +0000

[...] durum-wheat, bronze-drawn spaghetti? Even better, did you just make some fantastic noodles or ravioli? Did you make some [...]