Giant Ravioli ~ Ravioloni Valle Scannese
This giant ravioli, made after I tasted the ravioloni from the Valle Scannese restaurant, is something that I serve to family often. Filled with fresh cheese and finished with a simple tomato sauce, it's both simple and elegant.
Nutrition Facts
Ingredients
Instructions
Place the ricotta in a large bowl and work it with a spatula until fluffy and sort of smoothish. Fold in the Parmigiano, ricotta salata, 1/2 teaspoon salt, and a little pepper. Taste and add additional salt, if you like. Fold in the eggs just until combined. Cover and refrigerate while you prepare the pasta dough. (You can refrigerate it for for up to 2 days.)
Cover a large workspace with a clean tablecloth or several flour sack towels and sprinkle the cloth with the semolina. Have on hand a fluted pastry wheel for cutting the ravioloni, a wide spatula for moving them, and a small bowl or glass of water for sealing them.
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Reviews from the Original Source
I'm going to give these beauties a try when the weather cools down, had something v similar in the area but with a pistachio sauce...
The glorious photo of the tomato sauce-stained plate says it all--perfection!
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