Ravioli of lamb, goat cheese, and pesto with Napoletana sauce from Roy's Feasts from Hawaii by Roy Yamaguchi and John Harrisson

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Notes about this recipe

  • Acarroll on June 17, 2022

    This was nothing short of epic. Definitely one of the top 5 things I've ever cooked. A bit labor intensive, but SO good. And leftovers heated beautifully. I didn't think the prosciutto added anything, it was just there. And I think the ratio of goat cheese to the rest of the filling was too much. Next time I would half the goat cheese. But seriously, make this dish. Wow.

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