Ingredients
- 1 lb large ravioli, fresh (or frozen)
- 1 cup cornmeal
- 1⁄2 cup parmigiano-reggiano cheese, for coating ravioli, plus a handful for salad dressing
- salt
- fresh ground black pepper (lots)
- 1⁄2 cup extra virgin olive oil, divided (EVOO)
- 1 lemon, juice and zest of
- 1 garlic clove, grated
- 1 tablespoon Dijon mustard
- 1 teaspoon anchovy paste
- 3 -4 dashes hot sauce, such as Tabasco
- 1 teaspoon Worcestershire sauce, eyeball it
- 3 romaine lettuce, hearts chopped
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