This was
Cucina Al Volo's beef brisket ravioli with homemade basil pesto.
It was our first homemade basil pesto in 2016! Our basil plants have been growing very well. Even after I picked a plenty of them, there were still a lot of leaves left on each plant. Basil pesto everyday? Why not?!
Pine nuts and lightly roasted garlic jointed! Olive oil and Parmigiano-Reggiano cheese followed!
We bought these ravioli from Cucina Al Volo during our latest Union Market shopping. The filling was beef brisket, I think. It was surely beef.
Bright orange met fresh green. The contrast was beautiful! Ok, more cheese, more!
The dish was fantastic! It was a perfect way to celebrate our 2016 basil pesto debut!
