Friulian Ravioli: Cialzons

Name: Friulian Ravioli: Cialzons
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp black peppercorns; 2 Tbsps butter; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 2 kilograms chicken wings, backs, and bones; 1 teaspoons bitter cocoa; 2 Tbsps currants; 2 eggs, beaten; 4 extra larges eggs; 828 milliliters all-purpose flour; 1 teaspoons ground nutmeg; 1 teaspoon lemon zest, grated; 1 teaspoons extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 2 onions, coarsely chopped; 1 bunch parsley stems; 1 Tbsp finely chopped Italian parsley leaves; 113 grams smoked ricotta, finely grated; 454 grams ricotta; 4 sage leaves; 4 servings Salt and pepper; 2 Tbsps sliced scallions; 2 Tbsps tomato paste

You can never have too many main course recipes, so give Friulian Ravioli: Cialzons a try. This recipe covers 52% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 1419 calories, 77g of protein, and 74g of fat. Head to the store and pick up bitter cocoa, celery, sage leaves, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. 11 person found this recipe to be yummy and satisfying. A couple people really liked this Mediterranean dish.

Instructions

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

Ingredients you will need

Water

Salt

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

Ingredients you will need

Lemon Zest

Green Onions

Currants

Parsley

Ricotta Cheese

Nutmeg

Cocoa Powder

Egg

Salt

Equipment you will use

Bowl

Roll the pasta dough out on a pasta machine down to the thinnest setting, and cut 3-inch squares from the dough.

Ingredients you will need

Pasta Dough

Dough

Pasta

Roll

Equipment you will use

Pasta Machine

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.

Ingredients you will need

Ravioli

Water

Salt

Meanwhile, place the chicken stock, sage, and butter into a 12 to 14-inch saute pan, and bring to a boil.

Ingredients you will need

Chicken Stock

Butter

Sage

Equipment you will use

Frying Pan

Drain the pasta and toss into the pan with the butter mixture. Toss over high heat, season with salt and pepper, and serve.

Ingredients you will need

Salt And Pepper

Butter

Pasta

Equipment you will use

Frying Pan

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

Olive Oil

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Base

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board, and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Ingredients you will need

Dough

Wrap

Roll the pasta out on a pasta rolling machine to the desired thickness.

Ingredients you will need

Pasta

Roll

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract

Stock

Equipment you will use

Ladle