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which did not make for the best mouthfeel with the thin pasta. I sampled this ravioli with olive oil but had a hard time figuring out what sauce to pair with it that wouldn't enhance the tart flavors.
The best sauce for your meat isn't hard to find -- it's made right in the pan from the fond, those flavorful browned bits left after searing. These caramelized pieces form during the Maillard ...