Every promise is a promise: after the first Juls’ Kitchen on demand I posted the spring-like recipes for buttercream cupcakes to comply with the majority, but I said as well that fresh pasta would have come soon, and here we are.
A few days after my confessions of a fresh pasta maniac I found Elena’s recipe in my mailbox, written with her usual sweetness and freshness. I met Elena just once more than one year ago when I was on a business journey, then we met again here by chance, and we got to know each other better. Usually I share with Elena food recipes, she gets back to me with life recipes, weaving the words of her e-mails with the brightness and cheerfulness of her land, the Campania.
Among the ingredients of her recipe, ravioli filled with ricotta and ham, there is parsley: I’m used to green into fresh pasta filling, just think of spinach, chard or even pesto… but the parsley! A very unusual ingredient that threw me out to comb through my potties in search of the fresh leaves of this poor herb, usually so mistreated.