Ravioli with a ricotta cheese and spinach filling exist in most parts of Italy where fresh pasta is featured. There are many variations on this recipe - meat or other kinds of cheese can be added to the filling mixture, and instead of spinach, Swiss chard can be used, or it could even be substituted by fresh young nettles. In Le Marche, it is the addition of lots of tangy lemon rind that gives a fresh boost to the flavour. Lemons grown in the coastal areas of Italy always have an especially recognizable intensity of perfume and taste.
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