Ravioli alla Michelangelo Recipe
Flavors of Italy
Total time: 30 to 60 minutes
Preparation time: 5 minutes
Cooking time: About 30 minutes
Difficulty: Easy
Chef's Note
Michaelangelo, between brushstrokes, was a gourmet who liked to have a turn in the kitchen. Here is how he prepared ravioli in the 16th century.
- 300 g (10 oz.) cooked Chicken
- 50 g (2 oz.) Prosciutto
- 50 g (2 oz.) mortadella
- Ravioli dough
- 125 ml (1/2 cup) Parmesan
- 50 g (3 tbsp.) unsalted butter
- 2 tbsp. sage
- see Pasta
  1. Chop the chicken, prosciutto and mortadella as finely as possible;
  2. place a small spoonful of filling onto the pasta wrapper; moisten the edges with a little water; cover with another square of pasta and seal the edges with a fork or, better yet, with a pastry wheel or ravioli cutter;
  3. put the ravioli into a pot of boiling water; they are cooked when they float to the surface;
  4. drain, toss with melted butter; season with the sage which has been torn into small pieces, and finish with a sprinkling of freshly grated parmesan.
Serve with a Campo ai Sassi - Castelgiocondo
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