Isidori also has some advice for more ambitious home cooks who want to make their own ravioli. He says you should skip the hassle and stress of making your own pasta dough and buy pre-made sheets from a local specialty store or upscale supermarket. That allows you to focus on the sauce as well as the other crucial factor for any ravioli; the filling.
When it comes to selecting the cheese, it’s best to indulge. Isidori suggests buying whole-milk ricotta, often used in restaurant kitchens for its creaminess. As for the rest of the filling, don’t go crazy. While many spots produce increasingly unusual ravioli, keeping your recipe simple helps ensure the quality can match any local Italian joint. Stick to traditional choices like cheese or meat.
However, this is just the start for budding Italian master chefs. Master these Italian restaurant secrets you can use at home and you’ll be cooking like you’re back in the Old Country before you know it.