Open Ravioli with Chicken Liver, Lemon and Garlic

Preparation info
  • Serves


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

The edges of ravioli are the problem. Unless you are very skilled and have several generations of Italian blood in your veins, the outer part will be double the thickness of the rest and will not cook as well.

Another problem with ravioli is that you can’t fit enough filling into the centres for my taste – not unless you make them very large, one per portion. Trendy restaurants in northern Italy feature ravioli aperti which avoid these problems. This way of assembling the rav