Ravioli stuffed with ricotta (Ravioli con ricotta) from The River Cafe Classic Italian Cookbook by Rose Gray and Ruth Rogers
- Parmesan cheese
- nutmeg
- parsley
- walnuts
- eggs
- ciabatta bread
- plain flour
- milk
- semolina flour
- Italian 00 flour
- buffalo ricotta cheese
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EYB Comments
Can substitute sheep ricotta cheese for buffalo ricotta cheese.
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.