RAVIOLI alla GRICIA

The recipe for Pasta alla Gricia is one of the most famous dishes in Italian cuisine, particularly from the Lazio region. 

It appears to have been invented by shepherds, who prepared this simple yet tasty and hearty dish using few ingredients. 

HISTORICAL NOTES 

It is undoubtedly a very old recipe, originating before the import of tomatoes to Europe. For this reason, it is considered the precursor to other pasta recipes that use the same ingredients but with minor differences. A few recipes that you can easily prepare at home, for example, are the recipe for Pasta all'Amatriciana or the more well-known Pasta alla Carbonara.

With Ravioli alla GRICIA, you don't need to be a Michelin-starred chef to receive applause from your guests. 

Cook your ravioli for 2.5 minutes without adding salt to the water, do not cover the pan while cooking, and stir the ravioli gently every now and then. If you are cooking a lot of ravioli, start collecting the ravioli with a skimmer after just two minutes and place them in the pan with the sauce for 1 minute. 

TIP!! The pasta cooking water is rich in mineral salts and starch; save it and add a few spoonfuls to help the pasta mix better with the sauce and naturally add more creaminess.

SUGGESTED RECIPES:

- Heated with extra virgin olive oil and sprigs of fresh rosemary;

- With Butter & sage;

- With Sugo Antico;

- With Ravioli with tomatoes and rosemary;

 

Ingredients: Fresh Ricotta, Guanciale (pork), durum wheat, Pecorino Romano DOP, egg, water, black pepper, salt. 

Allergens: gluten, wheat, egg, cow's milk, and lactose. May contain traces of fish and nuts.