fresh mozzarella.cut into 1/4-inch dice.egg, lightly beaten.
In a large bowl, combine the ricotta with the Fontina, mozzarella, and Parmigiano-Reggiano; season with salt and pepper.Add the egg and stir until incorporated.. Make ahead.
can be prepared over two days.
Mix the filling on the first day, store it in the fridge overnight, then make the dough and assemble the ravioli the next day.It comes with rice—but not too much—and a healthy helping of tomatoes and lettuce to cut the fat.
If you want to be really decadent, get it smothered with red and green enchilada sauce and buried under a mountain of melted cheese.It'll be the hugest enchilada you've ever seen.. Georgia:.
Tlaloc El Mexicano, Athens.This spot gets slammed on the weekends, and with good reason: It has some of the best Mexican and Salvadorian food in the state.
