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Best of 2003: Best Restaurant Ravioli
Alfiere
Sheraton Harbor Island, West Tower
1590 Harbor Island Drive, Downtown
619-692-2778
There's nothing like Chef Antonio Friscia's braised short-rib ravioli. The squares of pasta are about three inches across and so thinly rolled that they're nearly transparent -- it's miraculous that they hold the filling without tearing. They're generously stuffed with falling-apart beef shreds of a deep, complex flavor, with the faintest hint of sweetness from a balsamic marinade and a red wine-spiked braising liquid. They're coated in a demi-glace flecked with mushrooms and pearl onions, garnished with shredded fried scallions and flanked by slabs of ciabatta crostini lightly slicked with melted Asiago cheese.
Here's something you might be interested in.
Best of 2003: Best Restaurant Ravioli
Best of 2003: Best Restaurant Ravioli
Alfiere
Sheraton Harbor Island, West Tower
1590 Harbor Island Drive, Downtown
619-692-2778
There's nothing like Chef Antonio Friscia's braised short-rib ravioli. The squares of pasta are about three inches across and so thinly rolled that they're nearly transparent -- it's miraculous that they hold the filling without tearing. They're generously stuffed with falling-apart beef shreds of a deep, complex flavor, with the faintest hint of sweetness from a balsamic marinade and a red wine-spiked braising liquid. They're coated in a demi-glace flecked with mushrooms and pearl onions, garnished with shredded fried scallions and flanked by slabs of ciabatta crostini lightly slicked with melted Asiago cheese.
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