When you love cheese and cream and butter and would love all of them on the identical pasta – then that is your dish! ‘Raviole’ should not ravioli, however cigar formed gnocchi, and they’re a speciality of the Alpine valleys bordering France in north west Italy. They use a particular contemporary cheese referred to as Tomino di Melle within the dough. And as an additional bonus, Domenca’s husband Toni makes a cheese layered polenta.
Raviole are special day fare: they have been historically served at engagement events and baptisms.