Italian Food Forever

Notes:

Although the recipe calls for individual ramekins, you could also cook all four eggs in a small, shallow baking dish instead. This is a great weekend breakfast dish, or also makes a nice second course after soup for a light dinner.

Notes:

I have used spinach, Mozzarella and Gorgonzola cheeses, but you could experiment with the fillings of your choice. Seal the edges well so the cheeses do not melt out as the focaccia bakes.

Notes:

Use fresh, very ripe tomatoes for this recipe to ensure the best flavor possible.

Notes:

To create a crunchy crust, you could first dip the ravioli first in buttermilk and then in seasoned bread crumbs.

Notes:

If any foam develops while cooking, simply skim it off with a ladle.

Notes:

You must use coarse textured good quality bread, as most bread from the grocery store will become gummy. The Tuscan saltless bread is ideal for this recipe, and holds up really well.

Notes:

Generally, as with many Tuscan soups, ribollita is served at room temperature with a drizzle of good olive oil on top. This soup is actually best if made the day before, then allowed to come to room temperature before serving.