These tiny pillow-shaped ravioli are served bobbing in the broth they are cooked in and each bite explodes with a mixture of lemon-scented cheese and an essence of nutmeg.
Watch the Fine Cooking Culinary School Video Series where the authors show you how to make this dish, as well as eight other handmade pastas.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
On a clean work surface lightly dusted with flour, roll out the pasta dough into an 18-inch circle 1/8 inch thick. Spread a thin layer of the cheese filling over the bottom half of the dough. Fold the top half of the dough over the filling to form a half moon. With a handheld pasta cutter, cut the dough into long vertical strips 1/2 inch wide. Then cut horizontally every 1/4 inch to make small rectangles.
Place the stuffed pillows on a lightly floured sheet pan. Place in the freezer at least 1 hour prior to cooking.
In a 6-quart pot, bring the chicken broth up to a boil. Add 2 Tbs. salt. Drop the pasta into the broth and gently simmer until tender. Ladle the soup into shallow bowls and serve with pepper and grated Parmigiano Reggiano.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?