I've had some interesting types of ravioli recently. One was of the cheese variety in a traditional red sauce, but it had pears in it. It may sound a little strange, but it was a fantastic combination. The other was a handmade pasta that was stuffed with minced chicken and chuncks of wild mushroom. No red sauce... just fried (yes fried) and served in the juices of the shrooms. Describing it simply doesn't do it any justice. Has anyone had any different ravioli variants?
I love meat ravioli, with an olive oil, garlic, and basil dressing, and some diced tomatoes. Absolutely fantastic.
