Citizens, let’s kick off the “week of world pasta” with perhaps the richest and most decadent Italian pasta recipe I know! 🙂
I first tried this famous San Domenico Uovo Ravioli recipe at the eponymous restaurant San Domenico in NYC, which first popularized it in the United States. It is a recipe from the Northern Italian region of Emilia Romagna, home of Parmesan, mortadella and many other rich and decadent recipes!
Imagine sinking your teeth into a tender “al dente”, handmade ravioli that oozes out a creamy orange yolk when you cut the raviolo in half. Nestled inside this beautiful ravioli clothing awaits both ricotta cheese & spinach as well as the egg yolk.
Sprinkled on top are decadent thin slices of white truffle, flakes of aged Parmigiano-Reggiano along with dashes of fresh-cracked pepper and kosher salt. In fact this dish was originally crafted for an Italian royal, so the phrase “fit for a king” is absolutely true.
I’ve taken the liberty of giving this recipe the TFD treatment by adding in some grated Molitarno di Tartufo sheep cheese, which has heavenly veins of black truffle paste running throughout the cheese!
These ravioli are quite large – 1 or at most two is sufficient per person, Citizens! Given how rich this dish is, I would strongly recommend ending the meal on a very light and refreshing note of raspberry sorbet.
Battle on – The GeneralissimoPrint
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