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Spring arrives; go for the ravioli primavera

Try the fine butternut-squash raviolo finished with butter,

Try the fine butternut-squash raviolo finished with butter, sage and, yes, amaretti, at Trattoria Diane in Roslyn. (Nov. 3, 2010) (Credit: Barbara Alper)

The only thing springlike about today is the blooming of potholes on the Long Island Expressway.

But ... when the vernal equinox coincides with National Ravioli Day, it must be a good sign.

Yes, you can take sides and either make or order pasta primavera with whatever vegetables are handy; or, take a stand with your favorite ravioli.

In the interest of bipartisanship: vegetable ravioli.

Try the fine butternut-squash raviolo finished with butter, sage and, yes, amaretti, at Trattoria Diane in Roslyn. Or coax the crew at Roots Bistro Gourmand in West Islip to celebrate once more with "garden inspired ravioli," a production starring English peas, fava beans, espelette pepper, a coconut-mint veloute and crisp confit of lamb.

Either one will take you mind off any bent rims.

Trattoria Diane, 21 Bryant Ave., Roslyn; 516-621-2591.

Roots Bistro Gourmand, 399 Montauk Hwy., West Islip; 631-587-2844.

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