Ravioli all’Amatricianaby Ratchet3141 2 Comments Ratchet3141 10 months ago Pasta dough is 2 parts semolina, 1 part wheat. Only eggs and a pinch of salt, hand kneaded.Filling is standard all’Amatriciana (Parmigiano already added) plus a little bit of starch to keep it firm.Cooked, hot ravioli are quickly drizzled with olive oil and then plated with thinly sliced raw Guanciale and some Peccorino grated over it. hjperez2000 10 months ago Mmm… Molto interessante. Si vede buonissimaWrite A CommentYou must be logged in to post a comment.
Ratchet3141 10 months ago Pasta dough is 2 parts semolina, 1 part wheat. Only eggs and a pinch of salt, hand kneaded.Filling is standard all’Amatriciana (Parmigiano already added) plus a little bit of starch to keep it firm.Cooked, hot ravioli are quickly drizzled with olive oil and then plated with thinly sliced raw Guanciale and some Peccorino grated over it.
2 Comments
Pasta dough is 2 parts semolina, 1 part wheat. Only eggs and a pinch of salt, hand kneaded.
Filling is standard all’Amatriciana (Parmigiano already added) plus a little bit of starch to keep it firm.
Cooked, hot ravioli are quickly drizzled with olive oil and then plated with thinly sliced raw Guanciale and some Peccorino grated over it.
Mmm… Molto interessante. Si vede buonissima