Friulian Ravioli - {Cialzons}

Recipe Ingredients

1 lb	454g / 16oz	Ricotta
1/4 lb	113g / 4oz	Smoked ricotta - finely grated
2		Eggs - beaten
2 tablespoons	30ml	Currants
1/2 teaspoon	2.5ml	Bitter cocoa
1/2 teaspoon	2.5ml	Nutmeg
1 teaspoon	5ml	Grated lemon zest
2 tablespoons	30ml	Sliced scallions
1 tablespoon	15ml	Finely-chopped Italian parsley
		Basic Fresh Egg Pasta - (see recipe)
1 cup	237ml	Brown Chicken Stock - (see recipe)
4		Sage leaves
2 tablespoons	30ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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

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

Roll the Basic Fresh Egg 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 Brown 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.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D31) - from the TV FOOD NETWORK

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