It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.
Nom Nom Nom.
This dish is inspired by the marriage of ricotta and walnuts that makes Ligurian pansotti (triangular "pot-bellied" ravioli) with walnut sauce a timeless favorite. Serve the artichokes as a plated first course or quarter them and offer as part of an antipasto platter along with prosciutto, roasted red peppers, and marinated olives and mushrooms.
For more features, and a better overall experience,
Please upgrade to Internet Explorer 10.
Click here to download Internet Explorer 9.