Name: Raviolini di Rape e Cipolla col Burro e l’Erba Cipollina (Miniature Beet and Onion Ravioli with Butter and Chives)
Yield: About 150 small Ravioli, for 6 to 8 Persons
Cuisine: Italy
Ingredients: Freshly grated parmigiano-reggiano (Parmesan) to taste; Salt; 3 tablespoons butter; ⅓ cup fine, dry, unflavored bread crumbs, toasted in a pan as described; Homemade pasta dough made with 2 large eggs and about 1½ cups unbleached flour, as described; Black pepper in a grinder; 1 cup freshly grated parmigiano-reggiano (Parmesan); 3 tablespoons chives chopped very fine; 6 tablespoons butter; 1 egg yolk; 1 large or 2 medium raw red beets, about 1½ ounces; or, less desirable, canned whole beets; Green tops of 6 scallions; 1½ pounds onions, peeled and sliced as thin as possible

Preparation info

About 150 small Ravioli, for
6 to 8
Persons

Difficulty
Complex

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

In Italy, except for the thousands of wives and mothers cooking in family trattorie, a professional female chef is next to unknown. One of the few was Anna Gennari, a slight, high-spirited, immensely talented blonde who has since retired as executive chef of the Carlton Hotel’s Royal Grill in Bologna. The following recipe is of her devising.

Onions and pasta are a natural and—to those as fond of onion as I and most other Italians are—a delicious combination. The flavors of th