Philly | The Most Satisfying Ravioli I’ve Had Recently

🌟I recently revisited Fiorella, aiming for a stable experience and also trying out their spring menu. 🌟The new Ravioli Doppio is a double-pocket ravioli. One side is filled with taleggio cheese, which has a rich dairy flavor without being overwhelming; the other side contains sunchokes, which are likely roasted and have a slightly crunchy texture similar to bamboo shoots. The base sauce is butter, sprinkled with hazelnut crumbs, which enhances both the aroma and texture. Thin slices of kumquats add a perfect touch of sourness. The combination is rich but not overly complex, hitting all the notes of salty, fresh, sour, bitter, and sweet. The texture is also very well-rounded. It’s the kind of dish that makes you pause and savor it after taking a bite. 🌟Their ravioli series has always been reliable. In the fall and winter, I tried the fried salted fish paccheri, which had a pronounced salty and fragrant flavor, paired with capers. The seasoning was very restrained. It’s the kind of dish you look forward to when the menu updates. 🌟I also tried the venison orecchiette, which came with huckleberries and pistachios. It sounds exciting, but the seasoning was a bit flat. Huckleberries are more sour than blueberries, and I guess the idea was to counteract the gamey flavor of the venison, but it didn’t quite stand out. The handmade pasta was a pleasant surprise, more like gnocchi, and much better than dried pasta. I had previously tried the rabbit maltagliati, which left a similar impression: interesting combinations but conservative flavors. Fiorella always features a game meat dish each season, but so far, none of them have been particularly recommended unless you have a special interest in such meats. #PhillyFood #LocalFoodRecommendation #StudentEats #StudentLife