RICOTTA RAVIOLI, Filling & Crumb Topping


Ravioli with roasted cherry tomatoes and first of spring asparagus, garnished with nut-crumb topping

As seen in our March 2019 Dinner Show. This is a variation of filling using cured lemon and ricotta is for Bob’s very full ravioli. Two  or three are a good portion, especially served with spring tomatoes and asparagus as we do.

Filling Ingredients:
1# ricotta cheese
1 Tablespoon preserved (cured) lemons, washed, minced
2 Tablespoons, parsley, chopped
3 ounces provolone picante cheese, grated
2 Tablespoons Parmesan cheese, grated
As needed pepper and ground coriander
Method:  Combine all ingredients in a large bowl; mix to incorporate.  Set aside in refrigerator for 1 hour and taste again to confirm salt amount.  The preserved lemon will “bloom” as it sits.  Adjust salt, now, if needed.  


Crumb Topping Ingredients:
1 cup live bread crumbs (aka from fresh bread not day old)
2-3 ounces salted butter, melted and slightly browned
6-7 sprigs of tarragon, minced
1/2 cup walnuts, toasted, chopped
As needed sea salt and coriander
Method: Combine bread crumbs with meted butter and place on a cookie sheet with parchment; bake at 375 F for approximately



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