Ravioli Duet at Tutto Pasta
The first night that we spent in Madison last weekend was July 4. We had been in Madison over the Fourth of July before and were quite excited for the Rhythm and Booms fireworks show set to music over Lake Mendota. However, due to some odd planning on someone’s part, the fireworks took place the previous weekend and we were left without both rhythm and booms. We had planned to pick up a quick sandwich and picnic near the fireworks, but with our plans foiled, we ended up at an old, classic fallback: Tutto Pasta.
With a location on State Street and one in Capitol Square, Tutto is an Italian food staple in downtown Madison. Maybe it’s not the best Italian meal you’ll ever have, but it’s perfect when you want a big plate of pasta and a damn good sauce. This visit, R and I each chose a different ravioli dish and we were both extremely pleased with them. He had a classic cheese ravioli with red sauce, while mine was a little more elaborate. It was chicken and mushroom ravioli with hearty slices of portobellos on top in a light cream sauce. Both were delicious and completely satisfying.
Since this meal, I’ve been inspired to make ravioli, but I’m a bit intimidated at the whole pasta-making ordeal. Does anyone have any experience and/or advice in this arena? Recipe suggestions? Ravioli tips?