A guest post from my friend Domenica Marchetti, food writer, cookbook author, and cooking class teacher: today she is sharing the recipe for her mum's ricotta ravioli from Abruzzo.
Thank you! And one other question...if you grew up in NJ you know how crazy last minute Thanksgiving meal prep is. I was thinking of baking the ravioli in a thin layer of light sauce (serving 8+). Should I precook in boiling water first?
The collaboration of my dreams!!! I'm also a big fan of the food processor dough method. :)
Thank you! And one other question...if you grew up in NJ you know how crazy last minute Thanksgiving meal prep is. I was thinking of baking the ravioli in a thin layer of light sauce (serving 8+). Should I precook in boiling water first?