Delicious Roman Ravioli
Here's a recipe from Rome for scrumptious large ravioli. Their name, translated, means "slaps"!
Schiaffi (makes 25)
Mix the Ricotta, Cacio de' Roma and chopped spinach with both types of prosciutto and the Pecorino Romano cheese. Coat the ravioli pasta sheet with beatn egg until shiny. Cut a piece of pasta 3-1/2 inches long by 2-1/2 inches wide. Fill half of it with the cheese, spinach and meat mixture, then fold over the rest of the pasta and seal the edges tightly. Follow this procedure until all of the pasta has been used up.
Boil water and add the schiaffi. Cook until they rise to the top. Serve with the sauce of your choice or with Tomato Cream Sauce.
- 1-1/2 pounds Ricotta cheese
- 1/2 pound Cacio de Roma cheese, chopped in small pieces
- 1-1/2 ounces cooked prosciutto ham, finely chopped
- 1-1/2 ounces uncooked prosciutto ham, finely chopped
- 20 leaves of fresh spinach, boiled and finely chopped
- 2 eggs
- 1-1/2 ounces Genuine Pecorino Romano cheese, grated
- pasta sheets for making ravioli
Tomato Cream Sauce
Cook one pound of peeled tomatoes to form the base of the sauce. Strain to remove the seeds. Add one pint of cooking cream and one and a half ounces of butter cut in pieces. Blend well and serve over the schiaffi.