Spallina Recipe

Directions for SPALLINA

1. 1

   Prepare the Dough

   In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead on a floured surface 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 softened. Drain and chop finely. In a bowl, mix the squacquerone cheese, shredded rabbit, chopped porcini, olive oil, salt, black pepper, and parsley until well combined.

3. 3

   Roll Out the Dough

   Divide the rested dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin, keeping the thickness uniform.

4. 4

   Assemble the Ravioli

   On one sheet, place small mounds of the filling about 2 inches apart. Brush the dough around the filling with water. Place another sheet of dough on top and press gently to seal. Cut out the ravioli with a cutter.

5. 5

   Cook the Ravioli

   Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes until they float to the top. Remove with a slotted spoon and set aside.

6. 6

   Serve

   Serve the ravioli warm, drizzled with olive oil and sprinkled with fresh parsley.