Ravioli al Cacao Amaro con Guancia di Manzo Brasata (Italian Cocoa Ravioli with Braised Beef Cheek) Story of the Dish These cocoa ravioli are a modern Italian restaurant preparation built around a classic principle: rich braised meat needs bitterness, acidity and freshness to stay elegant. Unsweetened cocoa in the pasta does not make the dish a dessert. It adds roasted depth and a faint bitterness that works naturally with beef cheek, red wine and smoked ricotta. The filling

Italian Foie Gras Ravioli with Brown Butter and Sage Story of the Dish Ravioli Ripieni di Foie Gras con Burro Nocciola e Salvia (Italian Foie Gras Ravioli with Brown Butter and Sage) Foie gras inside fresh pasta can become either extraordinary or excessive. The difference is proportion. The filling must be rich enough to taste unmistakably of foie gras, but not so dense that every bite becomes heavy. The pasta must be thin, the sauce simple, and the Parmigiano restrained. T

Open Ravioli with Lobster, Saffron Bisque, Lemon Butter and Crispy Leeks Story of the Dish This open ravioli is built around one principle: every part of the lobster must be used. The tail and claw meat remain the centerpiece, while the shells are roasted and transformed into a deep, concentrated bisque. Saffron adds warmth and elegance without overpowering the natural sweetness of the lobster. Instead of enclosing the filling inside a traditional raviolo, the pasta sheets ar