Making Ravioli with Chef Josh Campbell

One of the perks of sharing what we’ve seen is being right where the story is happening. My favorite place, hands down, is in a chef’s kitchen. This past February, Ilene and I spent the morning with Chef Josh (of Mayberry) learning the finer points of making pasta by hand and then watching him turn it into a savory combination of Ricotta Beet Ravioli with Prawns and Shellfish Broth.

Below is some of what you’ll see in the mini gazette we created for his story.
Click any of the images to view the full story as well as the full recipes. ~Gina

photography ©Gina Weathersby

 

 

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Anne - April 2, 2013 - 10:46 am

lovely as always! and now i’m hungry 🙂

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