Comments on: Genoese meat ravioli, back to the origins.

By: Enrica

Enrica — Thu, 04 Jun 2020 15:01:37 +0000

In reply to Roberto. Hello Roberto, thank you for trying my ravioli. We too in our traditional cuisine use cow brain but people isn't used to eat it anymore. I love it as an ingredient of stuffings (like in cima alla genovese), less alone, fried for example.. Thank you also for your direction on the website growitalian!

By: Roberto

Roberto — Sat, 09 May 2020 16:06:50 +0000

Lovely, wonderful! My northern Italian Grandmother also used cow brain in her recipe, it was a uniquely delicious treat that now my own grown family won’t try! I was able to get borage and other seeds from ‘Seeds from Italy’, http://www.growitalian.com, that worked well.

Bob

By: Enrica

Enrica — Sun, 27 Jan 2019 09:29:13 +0000

In reply to Monica. Monica, I'm so happy to hear that! Hope you will enjoy the sauce, its the traditional one, so likely the one of your granny!

By: Monica

Monica — Wed, 19 Dec 2018 03:25:41 +0000

This recipe is near identical to my genovese grandmother we still make them every Christmas she is not around anymore and although she left her recipe for ravioli she did not for her sauce …I’m trying urs as its very close to what we have come up with thanks for sharing!

By: Susan Carter

Susan Carter — Tue, 16 Oct 2018 17:05:40 +0000

This recipe is very close to my grandmother’s. She also included calf brain and sweetbreads. The only way to get fresh borage where I live in the United States is to grow your own. Can you suggest a good substitute? Grazie