30 Jun Black Ravioli with Lemon Ricotta, Ragout of Rockfish and Red Shrimp, Saffron Sauce
Weekend Special: July 1-3, 2016
InspirationIngenious recipes have been emerging from the Prussian blue shores of Emilia-Romagna. Delicacies so refined it makes one wonder if there hasn’t been some preternatural current of culinary vitality pumping outward from Bologna at center, permeating the entire region. Perhaps it’s just that estival air of endless holiday…
Whatever the case may be, a common thread among these distinctive preparations is the utilization of the Adriatic’s daily catch, which imparts lightness and elegance to them.
Allow Chef Luisa Silvia to show you this weekend, beloved Chicago gourmets and gallivanters of the sun, with Ravioli neri di ricotta al limone, ragout di scorfano e gamberi rossi, salsa allo zafferano.
Homemade, squid-ink ravioli is filled with sheep’s milk ricotta scented with Sardinian lemon, tossed with a ragout of rockfish and red shrimp, and presented over saffron sauce.