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Comments

pigtown*design

Yum! I love the word "lurid".

ann

oh ho! I love when lurid fillings show through on dumplings. There's a recipe out there somewhere for beet-filled ravioli, where the beet juices seep through the pasta and stain it hot pink. It looks so cool! But these ravioli sound so delicious. I'll have to bookmark these for sure.

adele

This sounds amazingly good.

The color doesn't look too awful to me - then again, I routinely dye food a lurid shade of purple through the application of red wine. :)

Meg

mmm radicho... i bet that tastes wonderful with the cream.

very impressive!

any little reason

This looks so comforting!

Renee

That looks really good! See you soon.

Lydia (The Perfect Pantry)

Yes, the color is odd, but it's always the taste that counts!

roopa

Oh, Julie, those look wonderful!!

Can you believe I've never been to Babbo???

claudia (cook eat FRET)

don't tell anyone but i JUST got the babbo book last week. i never had it. i only had molto italiano.
i've yet to crack it.

i love this recipe. i want this too. you could feed me ANYDAY.

maggie

wowee this looks amazing. I love the bitterness of greens against a rich sauce...

Me

What a lovely photo. Yum!

Geri

Sounds great and radicchio is so good for you because when examined solely for its antioxidant capabilities, it beats all vegetables and fruits.

Jen

Your photography is drool-worthy! Everthing looks so delicious that I didn't know which post to comment on cuz I want to explore them all. :)

michael

how many headds of round radcchio would i use if radicchio di treviso is unavailable?

Julie

Michael, I'd use 4 heads of the round radicchio also.

michael

ok thank you :)

michael

do i take out the cores?

sildenafil

This photo of Ravioli looks so tasty and delicious!

Thanks for the recipe - I'm going to give it a try tonight. Will let you know the results =)

antioxidant cream

Please do not be angry when I told you that I thought the purple ones are squids. It does look like one from this angle. Anyhow, I think that your ravioli looks good and I cannot wait to make my own ravioli, though I would perhaps put mushroom on it, for a more oriental inspired one, and together with a light cream would create the perfect antioxidant cream. Please post more pictures of foods that are easy to prepare, as I am busy at work and would only have a few minutes to fix dinner before the kids drive me crazy. Thanks.

Horatio

Just made this recipe too - I'd agree that the filling could use a little more ricotta than called for (even if it's not strictly necessary to counteract the bitterness, it's delicious). I would also suggest using a bit more parmigiano too. Make sure all the air is out of the ravioli, too, otherwise they will blow as you boil them!

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