In my first 20 minutes after grounding the plane in Chicago I was on the phone with Ellen at Eataly who had to put on hold the last lb. of guanciale or "beef cheek" that they had available.
This bustling new Chicago hot spot just happens to be the most convenient "local deli" we have found yet and I had planned to pick up all of the ingredients for Mario Batali's famous beef cheek ravioli at the store until we found out they are no longer selling $5 onions.
We popped into Trader Joes, saving bank on everything else and headed home to start cooking! You must plan ahead to cook this meal! It takes time and care.
We cranked out flat pasta sheets on our new pasta maker and started folding triangle shaped homemade raviolis. It's always fun to do things the old fashioned way. I use farina flour, which you can find at most nicer grocers.
The best thing about this recipe, is that we were able to use the extra sauce to make lasagne! Although round two I did not mess around with handmade pasta and bought sheets from whole foods.
All of my boyfriend's roommates loved the lasagna and it really is a crowd pleaser. I highly recommend this recipe to the foodie who is up for the challenge!
City girl, traveler, foodie and film fanatic sharing stories on every day, attainable luxury. Passionate about speaking Italian, exploring, cooking, and crafting.