Ravioli, Romagna Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g ricotta
- g flour
- g grated parmesan
- eggs
- salt
- cheese and meat gravy
Instructions
- Combine ricotta, flour, parmesan, egg and yolk, and salt into a dough.
- Roll into a cylinder on a floured board and cut into 14-15 equal pieces, shaping each.
- Boil 2-3 minutes in unsalted water; dress with cheese and meat gravy, or serve as a garnish to a braise or fricandeau.