52 - Twenty-six

I recently spent some time at Castello Bevilacqua, formerly known as the Bevi Bistro.  Don, the head chef, served ravioli and gravy. 

It wasn’t ordinary ravioli, he actually made meat filling, went to San Francisco and stood in line with a bunch of little old ladies (his words, not mine), had the filling made into ravioli and froze a bunch for the holidays.

The gravy, I have learned, is the red sauce that is cooked on the stove top, then baked in the oven for additional richness of flavor and color.

This meal of ravioli and gravy was so delicious, and hope it’s on the menu again soon.

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