This rich dish is made with egg pasta, containing a filling of kid goat stew. This latter is prepared in the Ragusa way, which means following the imperial proportion of one egg per one kilo of flour. Please, sit down and taste carefully.
We recommend pairing the ravioli with Cygnus, Nero d’Avola and Cabernet Sauvignon 2017 from Tasca d’Almerita.
At I Banchi, we serve only the best.
Photo by Giuseppe Bornò.