Raviolo Gigante

Ravioli Gigante_brunch_2.jpg

 (Giovanni Rana Pastificio & Cucina)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


At NYC's Giovanni Rana Pastificio & Cucina, located inside Chelsea Market, chef Francesco Berardinelli serves a selection of brunch items that range from savory to sweet. This recipe takes pasta off the dinner menu and puts it right onto your breakfast plate. Who would have thought a fried egg and fresh pasta would taste so good together?


For the pasta:

  • 1 Egg
  • 1 cup Caputo "00" flour
  • Salt to taste

For the filling:

  • 1/2 cup corn flour
  • 2/3 cup water
  • 3 1/2 tablespoon butter
  • 2 tablespoon Parmesan cheese

For the garnish:

  • 1 Egg
  • 1/2 cup sausage
  • 3 tablespoon scallions
  • 3 tablespoon butter
  • 2 tablespoon Parmesan cheese


Step 1:

  • Mix the egg with the flour and the salt.

Step 2:

  • Once the dough is completely mixed, wrap it in plastic and place in the fridge for an hour.

Step 1:

  • Boil the water with the salt and then place the corn flour into it.

Step 2:

  • Cook for about 20 minutes. Stir constantly at low heat.

Step 3:

  • Remove from fire and finish with butter and parmesan. Cool down in the refrigerator before stuffing the ravioli.

Step 4:

  • Roll pasta to a very thin sheet. Place filling in the middle. Fold by half and cut around the filling to form a circle.

Step 5:

  • Cook in boiling salt water for 4 minutes.

Step 6:

  • Serve on a plate and add a sunny-side up egg on top. Garnish with roasted scallion, sausage and Parmesan cheese.