A passion for Ravioli

STOP PRESS

Last time we were at our very fave fine Italian in London, recovering from a rather poor experience at another place (more on this story later – in a few days…) we got the guinea pig treatment with these:


Where is the fuss you might say? Look again:



They were exceptionally good: dessert ravioli, chocolate ones with a ricotta and candied peel filling, and white ones with a “deconstructed” apple strudel filling, and specks of chocolate. We won’t tell you about the accompanying sauces…

They might feature on the dessert menu as early as August: you have been warned, miss them at your peril!

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