This is actually a wistful recipe - I have never enjoyed the namesake's famous ravioli with tomato and strawberry marinara because every time I have tried to get in to Rose's Luxury in Capitol Hill when visiting my sister in DC, we've been quoted a four hour wait. This dish was taken off the menu (at least for winter, from my menu-stalking), so I set out to make what I imagine it would be at home. I have served this over fresh ricotta gnudi, spaghetti, and penne rigate with equally nice results. Use good canned tomatoes, ripe strawberries, and a good aged balsamic - with very few ingredients, they all should shine. When I lived in Columbus I was lucky to have an oil and vinegar shop at the top of my street, Green Olive Company, who make a vanilla aged balsamic, which I particularly love in this recipe. Enjoy!
UPDATE - I got into a dinner at Rose's with my sister and the strawberry sauce was back on the menu! It was served over spaghetti with a fresh ricotta topper. It is actually more strawberry-forward than my sauce and has what appear to be quick pickled red onion that are only lightly cooked in the sauce. When I get it right I will republish! —Emily | Cinnamon&Citrus
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