Chef notes
This is a classic filling from Emilia-Romagna without anything green and really the only thing my son will eat these days (helps that he usually makes them himself … lots of practice but finally getting it). We used to do a show on Instagram called “Lessons with Luca” and he ate everything back then; now, it’s pasta like this, usually very plain.
Technique tip: Once the raviolinis are formed and cut, you can freeze them for 1 month in a freezer bag.
Swap option: Prepared pasta sheets.
Special equipment: Pasta machine, small spray bottle and small raviolini stamp.
Dining and Cooking