BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

ravioli

CHANTERELLE AND PORCINI MUSHROOM FILLING & Apple Chutney & Sage Brown Butter Cream (with Raviolo)
DUCK & WILD MUSHROOM RAVIOLI
DUCK CONFIT
LEMON RICOTTA RAVIOLI & SPRING VEGETABLES
PASTA DOUGH, "Pasta Detente" or both of Bob's grandma's recipes combined!
PASTA FOR RAVIOLI
PASTA FOR RAVIOLI (OR RAVIOLO) (makes approximately 10 raviolo)
PORK SHOULDER, BRAISED (also for Basque style; pulled pork; or ravioli filling)
RAVIOLI OF CONFIT OF BRAISED PULLED PORK FILLING
RICOTTA RAVIOLI WITH WHOLE LEMON PROSCIUTTO WALNUT SAUCE



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