They’re called gnudi ravioli (naked ravioli) because the poor little lumps are essentially doughless, like lost ravioli fillings with ... although they go by different regional names too ...
To make the beef cheek filling, roll the beef in the flour and pat off any excess. Heat the oil in a large casserole over a medium heat, add the meat and cook until well browned all over.
However, I didn't love this ravioli. The filling wasn't quite balanced ... I especially loved how each cheese brought something different to the table. There was saltiness from the Romano and ...