savor — guide to food & dining on the azalea coast
Expanding the
pasta palate
Now that you have mastered the art
of making pasta by hand, why not
experiment? Try these flavor
combinations in your next ravioli
and pair them with your
favorite sauces.
Bacon, swiss chard,
garlic, ricotta cheese,
parmesan cheese
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WBM march 2012
Parmesan cheese, provolone or
fontina cheese, basil, nutmeg
Shallots, roasted butternut
squash, parmesan cheese, nutmeg
Spinach, feta cheese,
pine nuts
Garlic, arugula, lemon zest,
goat cheese, ricotta cheese
Mushrooms,
prosciutto, parmesan,
mozzarella, onion,
garlic
