MAKES ABOUT 8 TO 9 DOZEN
Guest chef Dr. Ken Ciongoli learned to make these tempting ravioli from his grandmother, who was definitely a hands-on cook. No machines were used in her kitchen and she taught Ken all the fine points to recreate this dish, and he in turn shares it with us, using only a materello, glass, and fork as well as his hands.
This recipe was featured on Season 17 - Episode 1707.
Reduce the Permian to 1/2 cup.I think 1 1/2 is an error iin this recipe. Also reduce salt as the proscuitto makes it salty enough.
The sauce recipe is awesome with San Marzano peeled tomatoes!
I’m making homemade ravioli and want to serve it the next day. How do I store it. Do I dry it a little and freeze it or do I put them on a baking sheet cover with plastic wrap and refrigerate. Is drying involved.
I love you show. Pat