Spallina Recipe

Preparation and Cooking

1. 1

   Make the Pasta Dough

   In a large bowl, mix the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Gradually mix the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

2. 2

   Prepare the Filling

   Soak the dried porcini mushrooms in warm water for about 20 minutes until rehydrated. Drain and chop finely. In a bowl, combine the squacquerone cheese, shredded rabbit, chopped porcini, olive oil, salt, and black pepper. Mix well until combined.

3. 3

   Roll Out the Dough

   After the dough has rested, divide it into quarters. Roll out each quarter using a pasta machine or a rolling pin until thin (about 1/16 inch thick).

4. 4

   Form the Ravioli

   Place a teaspoon of filling about 1 inch apart on one sheet of pasta. Moisten the edges around the filling with water. Place another sheet of pasta on top and press down to seal around the filling. Cut into squares or circles using a cutter.

5. 5

   Cook the Ravioli

   Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon.

6. 6

   Serve

   Serve the ravioli hot, drizzled with additional olive oil and garnished with freshly ground black pepper.