Raviolo Gigante

By , Chef Francesco Berardinelli

Published January 03, 2017

(Giovanni Rana Pastificio & Cucina)

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?

Cook Time:

Prep Time:

Total Time:

Servings: 2

Ingredients:

1 Egg

1 cup Caputo "00" flour

Salt to taste

1/2 cup corn flour

2/3 cup water

3 1/2 tablespoon butter

2 tablespoon Parmesan cheese

1 Egg

1/2 cup sausage

3 tablespoon scallions

3 tablespoon butter

2 tablespoon Parmesan cheese

Preparation:

Mix the egg with the flour and the salt.

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

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

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

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

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

Cook in boiling salt water for 4 minutes.

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

URL

https://www.foxnews.com/food-drink/raviolo-gigante