| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ricotta ravioli; cooked |
| 1 |
|
Recipe of Bolognese Sauce; hot |
| 1/2 |
c |
Grated Parmigiano-Reggiano cheese |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIB13, FOOD OF EMILIA ROMAGNA, ITALY
Season the ravioli with salt and pepper. Divide the ravioli between four
plates. Spoon the Bolognese Sauce over the ravioli. Garnish with the grated
cheese.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 27, 1998
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