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EST. 2011 BY LIZ RUEVEN
Cheese Ravioli Recipe (or The Perfect Foil for your Truffle Splurge)

Cheese Ravioli Recipe (or The Perfect Foil for your Truffle Splurge)

When Slow Food collaborators Eugenio Signoroni and Francesca Farkas taught us how to make ravioli when we visited the small village of Argegno on Lake Como, Italy, last week, I didn’t expect it to be this easy. The dough is golden yellow as a result of the many eggs used in the pastas of Northwestern Italy.

The cheese filling is as simple as can be, left virtually unseasoned so you can shave some precious truffles over the top and really savor them. There’s no competition with the heady and delicious truffles here, just lovely texture and a buttery splash to moisten the quickly cooked pockets we love.

For info on where to buy truffles in the USA, how to handle them and what you’ll likely pay, check my post with all you need to know by clicking here.

About Francesca Farkas:

Born and raised in the heart of Chianti Classico, Francesca loves to cook and write about cooking. After 4 years at the Slow Food Study Center, she is now collaborating with the Slow Food publishing house and other publishing houses, in addition to helping her parents in the family winery and agriturismo in Tuscany. You may find her book on jams and conserves by clicking here.

 

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