Spallina Recipe

Make the Dough

In a large bowl, mix the flour and salt. Create a well in the center and add the eggs. Mix until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Prepare the Filling

Soak the dried porcini mushrooms in warm water for about 20 minutes, then drain and chop finely. In a bowl, combine the squacquerone cheese, shredded rabbit meat, chopped porcini, olive oil, salt, black pepper, and parsley. Mix well to create a filling.

Roll Out the Dough

After resting, divide the dough into four portions. Roll each portion out thinly on a floured surface or using a pasta machine, until about 1/16 inch thick.

Form the Ravioli

Cut the rolled dough into squares or circles. Place a spoonful of filling in the center of half the squares. Moisten the edges with water and cover with the remaining squares, pressing to seal. Ensure there are no air pockets.

Cook the Ravioli

Bring a large pot of salted water to a boil. Add the ravioli and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

Serve

Serve the ravioli warm, drizzled with olive oil or a light sauce of your choice, and garnish with additional parsley if desired.