It’s that time of the year again! Back in the early days of Pasta et Al, we began the tradition of dreaming up a special pasta dish for Mother’s Day. This time around we’ve made a dough of limoncello and toasted perilla seeds, and turned it into doppio ravioli and agnolotti, filled with caramelised fig and mascarpone, goat cheese, and walnut. For a bit of fun, our agnolotti are nested inside the giant doppio ravs, in a delicious brown butter of walnut, limoncello, and apple cider vinegar, served with pomegranate molasses, freeze-dried blueberries, pink peppercorns, and a few edible flowers.

This week we mixed a little nostalgia into our pasta: figs, anisette, and the lolly bowl. One of the most enduring memories that I have of my Nonna’s house is actually my Nonno’s liqueur cabinet, filled with mysterious and intricate glassware, and the intoxicating smell of anisette. Always competing for my fickle loyalty was my great aunty, who would keep a box of those rectangular Italian lollies at the ready to bribe us with. And my mum loves figs!