Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Im not that much of a red sauce person for pasta .
there are significant exceptions : mostly things like lasagna , stuffed shells and the like.
your Ravioli , with just a touch of red sauce , and mighty fine looking red sauce at that
has been added to my Red Sauce List.
did you broil or torch the sauce after plating to get the darker bits ?
Id eat that dish any time.
1 kudos your way .
the shrimp also look very tasty ,
Im not that much of a red sauce person for pasta .
there are exceptions : mostly things like lasagna , stuffed shells and the like.
your Ravioli , with just a touch of red sauce , and lightly fine looking red sauce at that
has been added to my Red Sauce List.
did you broil or torch the sauce after plating to get the darker bits ?
Id eat that dish any time.
1 kudos your way .
the shrimp also look very tasty ,
By BeeZee,
By Shelby,
