Dough: wheat flour, buckwheat flour, walnut oil, and eggs.
Filling is leeks and salame
This ravioli/dish comes from Piedmont, in the Valli Valdesi. This is by far, my favorite ravioli. The flavor of the dough pairs so well with the leeks and salame. I highly recommend pairing it with the leek sauce that it’s traditionally served with too. With the filling and sauce…you’re in leek heaven here lol.
Source: Encyclopedia of Pasta by Oretta Zanini De Vita
Leibstandarte2
Are the leeks for the filling raw? I would think that would make them difficult to work with.
2 Comments
Dough: wheat flour, buckwheat flour, walnut oil, and eggs.
Filling is leeks and salame
This ravioli/dish comes from Piedmont, in the Valli Valdesi. This is by far, my favorite ravioli. The flavor of the dough pairs so well with the leeks and salame. I highly recommend pairing it with the leek sauce that it’s traditionally served with too. With the filling and sauce…you’re in leek heaven here lol.
Source: Encyclopedia of Pasta by Oretta Zanini De Vita
Are the leeks for the filling raw? I would think that would make them difficult to work with.