Chicagos culinary scene is bursting with flavor—and not to be missed, four-star, James Beard-worthy Spiaggia. We venture to Chicagos Magnificant Mile for a hands-on pasta session with the man behind one of the best Italian restaurants in America: Chef Tony Mantuano. Forbes, Esquire and the Obamas love it, and you're going to fall in love with his tasty Crescenza Ravioletto with Parmigiano-Reggiano and Truffle Butter Sauce. Tip: Use 00 flour and only egg yolks for a perfectly tender pasta dough Tip: Mound flour and make a well in the middle, add egg yolks Tip: Always salt pasta water, should have nice salinity (like the ocean): Trick: Kitchen Aid has a handy pasta attachment or you can manually roll out dough Trick: Wrap ravioletto in parchment paper to prevent pasta from getting crunchy in the oven Trick: Touch ravioletto lightly, pasta will be ready when it "feels like liquid inside" Technique: Mix eggs with a fork, and gently incorporate flour from the outside in Technique: Place ravioletto seam side down and wrap into a neat package
Keywords: ravioletto, di, crescenza, tony, mantuano, spiaggia, chicago, divya, gugnani, behind, the, burner, Behindthe