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Ravioli di Ricotta
4
servings- Difficulty
Easy
By Fred Plotkin
Published 1989
In North America these are called cheese ravioli, but that appellation fails to underscore what makes this such a popular pasta dish in Italy: the presence of fresh, creamy ricotta romana. Though the principal ingredient is from Rome, this dish is eaten in most of Italy and is especially popular in Liguria.
Ingredients
Ripieno
1 - Salt and pepper to taste
12 ounces
Method
Make the ripieno first. Beat the egg with salt and pepper, then add the ricotta and parmigiano in a mixing bowl. Blend with a fork or spoon until the ingredients are thoroughly combined.
Make the sfoglia according to the directions. Prepare the ravioli using either method 1 or 2 as indicated. Let t
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