Bellini’s Cheese Ravioli is a plateful of comfort.
By Jan Walsh
Photography by Beau Gustafson
It is believed that ravioli was invented as a means to use left over food and originated in Liguria, Italy. Thus the original name—Rabiole—means bits and pieces, odds and ends in Genoese dialect. Agnolotti is a variation from Piedmont, which are cut into rounds.
There is nothing leftover about Bellini’s Cheese Ravioli. Chef Benard Tamburello’s pasta is fresh and handmade. Each round envelope is generously stuffed with a beautiful combo of white cheeses. A flavorful, brilliant red, tomato sauce and a layer of melted cheese top the ravioli, which are grated fresh at the table. The flavors and textures of this dish achieve pasta perfection!
Published, B-Metro magazine, March 2011