Source: by: Chef Angelo Serre – Pasta E Pani, Virginia Beach 8 sheets fresh pasta, cut 4×4 1 pound fresh sea scallops 2 medium garlic cloves, sliced 3 ounces celery, julienne 3 ounces carrots, julienne 3 ounces zucchini, julienne 4 Read More …
Pasta e Pani Restaurant Raviolo Aperto