Ravioli Genovese, Tomato Sauce and Olives

More stuffed pasta. Delicious, elegant stuffed pasta. These Ligurian-inspired babies are ravioli filled with a mixture of sauteed Swiss chard, ground veal and homemade ricotta. I used to rarely cook with veal because of how it is produced and the horrible conditions the calves are kept in before they are slaughtered and sent to market.Continue reading “Ravioli Genovese, Tomato Sauce and Olives”