Spallina Recipe
double ravioli, squacquerone cheese, rabbit, porcini
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Ingredients
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Filling and Dough
Method
Preparation and Cooking
- 1
Prepare the Dough
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs. Gradually incorporate 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
Prepare the Filling
Soak the dried porcini mushrooms in warm water for about 20 minutes until rehydrated. Drain and chop finely. In a mixing bowl, combine squacquerone cheese, shredded rabbit meat, chopped porcini, black pepper, and 1 tablespoon of olive oil. Mix well until combined.
- 3
Roll Out the Dough
After resting, roll out the dough on a floured surface until it is very thin, about 1/8 inch thick. Use a pasta machine if available.
- 4
Form the Ravioli
Cut the rolled dough into squares (about 3 inches). Place a small amount of filling (about 1 tablespoon) in the center of each square. Moisten the edges with water and fold the square over to create a triangle. Press the edges to seal. Repeat until all filling is used.
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Gently drop in the ravioli and cook for 4-5 minutes, or until they float to the surface. Remove with a slotted spoon.
- 6
Serve
In a skillet, heat the remaining olive oil. Add the cooked ravioli and sauté for 2 minutes until lightly browned. Serve hot, topped with grated Parmesan cheese.