September 20, 2012
Ravioli alla Felice: Recreating a Roman Masterpiece
A few months ago, we visited Rome, Italy, and had one of the most fantastic meals. It was at Felice a Testaccio, on a Saturday night, and we were able to experience their fantastic Ravioli alla Felice. It's a fresh, uncooked sauce of tomatoes, mint, basil, and cheese, tossed with perfectly al dente ravioli.
The amazing combination of flavors - the tangy tomatoes, the sweet mint, the creamy ricotta - has been stuck in our heads for months. We decided we ought to try and recreate it to the best of our abilities. So we went about purchasing our understanding of the ingredients, and trying to replicate the texture, presentation, and flavor. The result came out pretty close! We'd definitely give this one a try while the tomatoes are still ripe and the basil still plentiful. Enjoy!
Making the Dish
1/2 lb fresh made ravioli
1 bunch fresh basil
1 bunch fresh mint
1 pint cherry tomatoes
2 tsp olive oil
1/2 cup freshest ricotta cheese
1 clove garlic
1 tsp salt, pepper to taste
Grated pecorino romano cheese to garnish
Spoon onto a plate, top with a dollop of fresh ricotta, and some basil and mint for garnish. Sprinkle the grated pecorino romano over top. Dig in, and enjoy!
One Year Ago: Tagliatelle Bolognese