✨I made some ravioli, in the style of Bergamo casoncelli, inspired by the idea of a seafood carbonara. I built the base around a shellfish reduction that I let simmer until it reached a syrupy consistency, then incorporated it into a mixture of pasteurized eggs, pecorino, and pepper. I carefully developed the filling to ensure it was firm yet creamy on the palate, capable of holding its shape both during the filling process and while cooking.
You’ll see how I served them in the next recipe.