I made a couple Ginormous Ravioli from scratch. Thank you Alex Stratta for allowing me to “stahzje” in your kitchen a few years back. Learned quite a bit about pasta dough from scratch. I used as many local ingredients as I could with these. Arizona Wheat flour from Hayden Mills, Yolks from my Project Manager, Matts chickens, and Herbs in the stuffing from my garden. Accompanied by the 2010 le Cortigiane ONESTE, a 50/50 blend of Barbera & Merlot.


Your Cart is empty

Shop Wines