Liguria, a region spanning the Italian Riviera, and known for the picturesque towns of Portofino, Camogli and Porto Venere, is also home to the sprawling port city of Genoa, or Genova in Italian. For several centuries, the city was central to the eponymous Republic of Genova (“Repúbrica de Zêna” in Ligurian), and a major maritime power. Indeed, so disproportionate was Genova’s power to its diminutive size that it garnered the moniker “la Dominante dei Mari”, or “the Dominant one of the Seas”.
Genova has also exerted disproportionate influence on Italian cuisine. Indeed, arguably the world’s most- famous pasta sauce, pesto alla Genovese, hails from the city. Less known outside of the region, however, is the dish “Ravioli alla Genovese”. Here, ravioli served ‘’the Genovese way” denotes pasta filled with rich beef. These are traditionally served with a slow-cooked “sugo alla Genovese”, or Genovese sauce, which is a beef sauce prepared over several hours. Here, however, we prefer to accentuate the filling of our tortelloni (we have also deviated slightly from tradition by serving the larger, and more generously-filled, tortelloni in place of ravioli) with a simple sage butter sauce. Sage is a fantastic pairing for beef, and, here, we hope you’ll concur.
Beef Tortelloni (200g):
Pasta (Durum WHEAT Semolina, WHEAT Flour “00”, Pasteurized EGGS (24%),Water), Filling (Veal (44.7%), Onion, Green Peas, Spinach, Celery, Pasteurized EGG, Grana Padano (MILK, Rennet, Preservative: EGG Lysozyme), Carrots, Olive Oil, Potato Flakes, White Wine (SULPHITES), Garlic, Salt, Rosemary, Thyme, Bay Leaves , White Pepper)
Sage Butter (20g):
Butter (MILK) (87%), Sage (10%), Salt, Black Pepper
Italian Grated Cheese (8g):
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme