Ravioli Pizza

[Recoil Rob]

What to do with these leftovers I thought, then it came to me...

A RAVIOLI PIZZA!

Store bought pizza dough, a layer of ricotta tarted up with Penzey's garlic powder, herbs fine and black pepper, leftover Borgotti's raviolis from Arthur Ave. with Bolognese sauce from last summers tomato crop, all topped with wild boar prosciutto from Fairway. Baked at 500˚ for 12 minutes.

Genius, delicious, satisfying, filling. Before and after cooking.

[AAQuesada]

Truly a man ahead of your time

Now that's a pizza you need an Amarone for

[FoodMuse]

Genius.

[Chris Hennes]

What was the texture of the pasta like on this? Did it stay soft, or get crispy, or what?

[Recoil Rob]

Chris, the raviolis were fine, they dried out just a touch, enough to make them feel integrated with the rest of the pie and hold their place so they didn't slip around. Perfect al dente! These were Borgotti raviolis and they make an excellent pasta dough. I'm not sure how a commercially made ravioli would hold up.

[Chris Hennes]

Not that I can compete with Borgotti's, but what was the filling? This is a really interesting idea...

[gfweb]

Brilliant.

But it does flirt with the Number 1 Rule of Pizza Toppings. Pizza toppings must add grease to the pizza.

What was the ravioli filling? Critical question.

Edited March 10, 2011 by gfweb (log)

[Recoil Rob]

Of course, my apologies! The ravioli were Borgotti's plain cheese ravioli, a ricotta filling.