Learn how to make fresh ravioli from scratch, stuffed with a new type of pesto and creamy ricotta filling, topped with a classic tomato sauce. We’re putting a twist on classic pesto by using foraged garlic mustard greens (Alliaria petiolata) as the base note, which have a mild garlicky flavor when the plant is young. This delicious pairing results in a bright pasta dish perfect for spring. You’ll also learn how to identify and prepare this common edible invasive plant, which could be sprouting in your backyard right now.
Cooking With Invasives: Garlic Mustard Ravioli
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Fri, Apr 17 • 6:00 pm - 8:00 pm
Franklin Park Conservatory and Botanical Gardens • 1777 East Broad Street, Columbus 43203
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Learn how to make fresh ravioli from scratch, stuffed with a new type of pesto and creamy ricotta filling, topped with a classic tomato sauce. We’re putting a twist on classic pesto by using foraged garlic mustard greens (Alliaria petiolata) as the base note, which have a mild garlicky flavor when the plant is young. This delicious pairing results in a bright pasta dish perfect for spring. You’ll also learn how to identify and prepare this common edible invasive plant, which could be sprouting in your backyard right now.
Cooking With Invasives: Garlic Mustard Ravioli
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Cooking With Invasives: Garlic Mustard Ravioli
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