We were revisiting seamless ravioli. It has been a while since we made them, and we forgot and overlooked the troubleshooting we discussed on the subject. Forgetting what we had done in the past allowed us to improve on the process. We let the ravioli sit in the semolina overnight. The following day, we unearthed them, dipped them in water, and rolled them in fresh semolina, adding a second layer to the exterior of the filling. As I was dipping and rolling, I recalled our friend Bryan had already come to this solution years ago. Adding the second layer of semolina allowed us to have a drier and more flavorful filling. We mixed ricotta, riced mozzarella, and Pecorino together. We formed the filling into balls and buried them in the semolina. To taste the newest version of our seamless ravioli, a.k.a. gnudi, I warmed crushed tomatoes. I added yuzu kosho to the tomatoes. We have used yuzu kosho to season fresh tomatoes. I had not, until today, done so with canned tomatoes. Our world is now changed. The yuzu kosho added salinity, acidity, floralness, heat, and funkiness to the tomatoes. It was a simple addition that created a mind-blowing result.
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