Egg yolk-filled raviolo with fresh figs and prosciutto from Listen To Your Vegetables: Italian-Inspired Recipes for Every Season (page 175) by Sarah Grueneberg and Kate Heddings

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.

Notes about this recipe

  • Eat Your Books

    Can substitute mushrooms for prosciutto, and brown Turkey figs for black mission figs. See recipe for pasta filling suggestions. Can use the book's "Homemade lemon ricotta".

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