Martino the Art of Cooking p116 To Make White Ravioli

Gnocci! We make ricotta gnocci fairly regularly, it’s neat to see how far back the idea goes.

Martino calls for fresh soft balls of cheese to be crushed with eggs, spiced, blended with flour, then gently poached, and served as “naked ravioli,” modernly called “gnudi” and somewhat related to gnocchi.

While the book calls for provatura, I had access to burrata,  a (modern) type of mozzerella stuffed with cream, so this is what I used.

All of the ingredients, nothing done to them yet
It turns out I don't have white flour after all. This is whole wheat
bowls with ingredients prepared; eggs whipped, cheese crushed, ginger crushed.
Eggs whipped, cheese crushed, ginger crushed. Ready to measure.

I crushed ginger, cracked and separated eggs, whipped the whites with sugar, folded in flour, and poached in heavily salted water.


These were incredibly fragile, gently raising the temp on them until they boiled helped them keep their shape, but it was still a delicate task.

The most useful thing I did to control the disintegration was to allow them to set up in the fridge overnight before poaching. They are still fragile, but far less so.

One hint I read was to make the dumplings, put them on a tray, and let them sit long enough to develop a “skin” to help them hold shape.

small balls of brown lumpy cheese dumplings with a dusting of cinnamon sugar
Not the most attractive, but probably one of the best received dishes I have made.

Recipe: To Make White Ravioli


  • 1 cup (3 balls) Provatura (fresh mozzerella with some ricotta, cream, butter. Perhaps Burratta. Something fresh and nice) crushed
  • 1 TBS butter
  • 1 tsp dry powdered ginger
  • ½ cup egg whites
  • 1 TBS sugar
  • ½ cup flour, plus ¼ c for coating
  • 1 gallon salted water, for poaching
  • 1 tsp cinnamon sugar


  1. Crush the cheese with the butter til it is about the texture of pancake batter.
  2. Crush the ginger
  3. Separate eggs until you have about a half-cup.
  4. Fold the sugar into the eggs,whip them til they are consistently runny, rather than to a mergingue.
  5. Add flour a spoonful at a time until it feels like an actual dough, but try to stop before it feels sticky.
  6. Refrigerate dough til chilled.
  7. Make dumpling shapes, roll in flour to coat.
  8. Set a pot of salted water to simmer, but don’t allow to boil.  (my preference for salted water is “briny like the ocean”)
  9. Drop dumplings one at a time, very gently. They really want to fall apart.
  10. When they begin to float, wait a moment, then remove them gently.
  11. Plate with a sprinkle of cinnamon sugar.


– expensive

– delicate

– a la minute; can’t easily be premade

+ delicious!

+ attractive

+ currently trendy

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