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What to buy: Pecorino Romano is an Italian grating cheese made from sheep’s milk. It’s salty with a nice bite and can be found in most gourmet grocery stores.
If you don’t have the time, or desire, to make fresh pasta dough, you can buy it in frozen sheets at many gourmet markets. You can also substitute wonton wrappers (using 2 wonton skins for each ravioli and sealing the edges with a brushing of lightly beaten egg yolk).
Special equipment: A pasta machine will make rolling out the dough easier. There are many available, but we like Imperia’s hand-cranked model.
Beverage pairing: Livio Felluga Tocai Friulano, Italy. The wine you choose may change depending on the sauce you put on the pasta, but at the most basic, the cheeses in the ravioli will go great with a medium-bodied wine like Tocai Friulano, which comes from northern Italy at the border of Slovenia. The wine has light pear and nutty notes and strikes a great balance between enhancing the richness of the cheese and cutting through it with gentle acidity.
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