Making Ravioli with 00 Flour and Egg Yolk
…spinach, ricotta, flour and egg. All over Italy you’ll get those 4 ingredients combined, usually flavored with a bit of Parmigiano or a flavorful local cheese and maybe something like nutmeg or lemon rind. You can roll the combo into mini footballs for gnudi or malfatti or stuff them into a dough for tortelli or ravioli or wrap it crepes for cannoli. On Pizza. Or Focaccia. Or…you get the deal. It’s simple, flavorful eats. But flavorful, plebeian eats. Which sometimes, at least at first, isn’t enough for, you know…. rich assholes. Or wannabe rich assholes. Princes, princesses, queens and kings, though now-a-day they’re called bankers, private equity managers, senior management or full partners. So: add white truffles over top. From plebeian to patrician with some swipes across a mandoline.
San Domenico Ravioli is a rich and elegant ravioli made by placing an egg yolk within a ricotta and spinach nest, folding it into a dough sheet then topped later, once the pasta is cooked and plated, with white truffle. A delicious, cool dish that’s a lot easier to make, and for whatever reason always more impressive, than you might think. Fit for… anyone who appreciates harmonious flavors. Even without the truffles on top.
The recipe was the creation of Nino Bergese, from the Piedmont region of Italy, who cooked for aristocrats and entrepreneurs. After being a key figure in the Post WWII cuisine scene of Genoa he was recruited to the region of Emilia-Romagna to the city of Imola to be the chef of San Domenico.
Chef Nino Bergese, the creator of Ravioli San Domenico
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Buon appetito
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