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.
This recipe is excerpted from The Italian Farmer’s Table.
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.
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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
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?