Ravioli all’Amatricianaby Ratchet3141 3 Comments Ratchet3141 5 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. agmanning 5 months ago I like the idea a lot. I’d prefer more of an emulsified sauce: but the idea is great. Well done. Apprehensive_Art_47 5 months ago This is incredible! A little while ago I made a post about an Amatriciana lasagne I made. I wanna try making this ravioli next 🙂Write A CommentYou must be logged in to post a comment.
Ratchet3141 5 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.
agmanning 5 months ago I like the idea a lot. I’d prefer more of an emulsified sauce: but the idea is great. Well done.
Apprehensive_Art_47 5 months ago This is incredible! A little while ago I made a post about an Amatriciana lasagne I made. I wanna try making this ravioli next 🙂
3 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.
I like the idea a lot.
I’d prefer more of an emulsified sauce: but the idea is great. Well done.
This is incredible! A little while ago I made a post about an Amatriciana lasagne I made. I wanna try making this ravioli next 🙂