Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Cialzons
Friulian Ravioli: Cialzons
Total:
1 hr 5 min
Active:
45 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 5 min
Active:
45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Basic Pasta Dough:
Brown Chicken Stock:

Directions

Bring 6 quarts of water to boil and add 2 tablespoons salt.

In a bowl, mix the ricotta, smoked ricotta, eggs, salt, currants, cocoa, nutmeg, lemon zest, scallions, and parsley.

Roll the pasta dough out on a pasta machine down to the thinnest setting, and cut 3-inch squares from the dough. Place a scant tablespoon of the filling in the middle of 1/2 of the squares, and top them with the other squares, pressing the edges together to seal. Set aside.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the ravioli in the boiling water until they are tender and cooked through, about 5 to 7 minutes.

Meanwhile, place the chicken stock, sage, and butter into a 12 to 14-inch saute pan, and bring to a boil. Drain the pasta and toss into the pan with the butter mixture. Toss over high heat, season with salt and pepper, and serve.

Basic Pasta Dough:

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board, and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Roll the pasta out on a pasta rolling machine to the desired thickness.

Brown Chicken Stock:

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

IDEAS YOU'LL LOVE

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Chicken Marsala Ravioli Filling

Recipe courtesy of Tyler Florence

Cheesy Ravioli Lasagna

Recipe courtesy of Food Network Kitchen

Charlie Gitto's Toasted Ravioli

Recipe courtesy of The Hill

Ravioli

Recipe courtesy of Alton Brown

Ravioli

Recipe courtesy of Alton Brown

Hummus Ravioli

Toasted Ravioli

Recipe courtesy of Food Network Kitchen

Lobster Ravioli

Recipe courtesy of B. Smith

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking