Ravioli with fresh herbs and greens in lemon butter (Ravioli di San Leo) from Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier (page 60) by Fabio Trabocchi and Peter Kaminsky
- spinach
- ricotta cheese
- ground cinnamon
- mixed herbs
- lemons
- Swiss chard
- eggs
- butter
- semolina flour
- Parmigiano Reggiano cheese
- 00 white flour
- egg yolks
- white pepper
-
EYB Comments
Can substitute all-purpose flour for Italian 00 flour. See recipe for herb suggestions.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.