Serves: 4 | Yield: Approximately 28 to 32 ravioli | Preparation: 1 hour 15 minutes | Cooking: 20 minutes | Difficulty: Advanced | Course: Primo Piatto Story of the Dish Duck confit translates beautifully into the language of Italian filled pasta. Slowly cooked duck becomes the foundation of a concentrated ravioli filling. Brown butter provides toasted, nutty aromas, fresh sage brings an herbaceous note, and roasted Piedmont hazelnuts add texture. The objective is richness wit

Story of the Dish This is a refined seafood raviolo built around one principle: lobster must remain the dominant flavor. The filling combines sweet lobster meat with only enough mascarpone to bind it, while the shells are transformed into an intensely concentrated bisque. The scallops provide a second texture, caramelized outside and almost translucent at the center. Oscietra caviar is added only at service, bringing salinity and a clean marine finish. The result should not t

Story of the Dish Ricotta tart with sour cherries and dark chocolate brings together three classic Italian pastry ideas: a crisp pasta frolla shell, a fresh cheese filling, and fruit whose acidity cuts through richness. Amarene are ideal because their sharp, almost almond like character keeps the dessert elegant while dark chocolate adds bitterness and depth. The best crostata is built in layers rather than mixed indiscriminately. The shell must remain crisp, the ricotta fill