From Libellula's Kitchen

Julia Franchi Scarselli
Ravioli with Spinach, Ricotta, & Egg Yolks

Ravioli with Spinach, Ricotta, & Egg Yolks

Eggs are synonymous with spring and Easter in Italy. They are a symbol of new life and of the delicacy of the first warm days of the year. Each Italian region has anywhere between one to fifty traditional Easter recipes centered around eggs. This year, our Italian chef wanted to bring you a modern take on the classic ravioli ricotta e spinaci by adding a silky egg yolk to the pasta’s center. You can prepare the ravioli filling in advance and then gently fold the pasta into shape, just before eating. Enjoy finding the golden “Easter egg” bursting out of each ravioli...

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Camillo Franchi Scarselli

HARVEST 2021 – Update From The Land

Looking back on this year’s harvest produces gratefulness in us for the farmers with whom we have worked and the many new people who have joined the Libellula community. Those of you who joined our virtual olive oil tasting, adopted a grove, or purchased a bottle of extra virgin olive oil for yourself or a friend have enabled us to invest ever more in the land and our farmers who care for it. Every new order fills us with joy, and we could not be more thankful for each and every one of you! However as we reflect on this...

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Camillo Franchi Scarselli
Blistered Tomatoes with Ricotta & Herbs

Blistered Tomatoes with Ricotta & Herbs

The marrying of just-picked tomatoes, creamy ricotta, and peppery olive oil in this recipe carries with it all the harmonies of a warm summer evening. Pair with a loaf of sourdough or a bowl of crackers! –  Julia & Camillo  

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Julia Franchi Scarselli
Avocado with lemon and olive oil

Avocado with lemon and olive oil

Because this recipe is so simple, using excellent ingredients is important! Ingredients 2 Avocados 2 tablespoons Libellula extra virgin olive oil 2 tablespoons freshly squeezed lemon juice (about 1 lemon) Sea salt and freshly ground pepper Halve avocados lengthwise. Twist halves to separate them and remove pits. Run a large spoon between the flesh and skin, scooping out the flesh in one piece; discard skins. Slice into wedges, and place avocados on a serving platter. Drizzle with olive oil and lemon juice. Season with salt and pepper. 

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