There’s something about stuffed pastas that I absolutely love! Well, any dough stuffed with tastiness I fall head over heels for! Etto Pastificio really hits the spot with their weekly ravioli creations. If you’re not already on their email list, get on it so you can get notified of what ravioli and other delightful concoctions they’re cooking up each week.
We grabbed a bag of the pork, provolone, and broccoli rabe ravioli last time we were in, along with some sage butter. I just boiled some water with olive oil, threw the ravioli in and cooked until they rose to the top. Give it another minute or two and then drain the water. Add the sage butter along with some fresh peas and voila! Dinner is served! We paired it with a bottle of the ONX Wines‘ “Field Day” (Sauvignon Blanc 63%, Grenache Blanc 28%, Viognier 9%) and it was perfect!