Filling: chicken livers, soffritto, and peach pits
This ravioli is found in Lombardy, particularly in Val Camonica and the town of Artogne. They’re two fillings that are used for this. Old-style and modern filling. I used the old style since this was my first time making this type of ravioli, but very interesting flavor and sweet. This was the first time that I’ve used peach pits for anything also, didn’t know that you could until I read this recipe. I had to do some research of how to prep peach pits, but was so worth it. They smell/taste just like Almonds! I’ll be making this type of ravioli at least two more times, for the modern filling and when this is prepared in the summer they make a variation with adding peppermint.
Source: Encyclopedia of Pasta by Oretta Zanini De Vita
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Dough: 00 flour, eggs, and water
Filling: chicken livers, soffritto, and peach pits
This ravioli is found in Lombardy, particularly in Val Camonica and the town of Artogne. They’re two fillings that are used for this. Old-style and modern filling. I used the old style since this was my first time making this type of ravioli, but very interesting flavor and sweet. This was the first time that I’ve used peach pits for anything also, didn’t know that you could until I read this recipe. I had to do some research of how to prep peach pits, but was so worth it. They smell/taste just like Almonds! I’ll be making this type of ravioli at least two more times, for the modern filling and when this is prepared in the summer they make a variation with adding peppermint.
Source: Encyclopedia of Pasta by Oretta Zanini De Vita