Calabrian ravioli are a delicious typical dish from Calabria, known for their simplicity and strong flavor. The fresh pasta is filled with a mix of fresh caciocavallo cheese, soppressata, and eggs, seasoned with pork ragù and a pinch of pepper. The perfect pairing between the sweetness of the cheese and the strong taste of the soppressata makes these ravioli irresistible. Ideal to serve as a first course in a special lunch or dinner.
On a work surface, prepare the pasta with flour, eggs, oil, and salt, and roll out the sheets
For the filling, cut the provola, soppressata, and two hard-boiled eggs into pieces, bind with one egg, and add salt and pepper
With a teaspoon, distribute small mounds of the filling on each sheet at a distance of 7-8 cm
Cover with another sheet, press around the mounds of filling with your fingers to ensure the pasta adheres well, then cut the ravioli into diamonds
Let them dry for a few minutes on a floured towel, boil them, gently drain them, and season with grated pecorino and pork ragù, cooking for a few minutes
Ravioli cutter
Cutting board
Pan
Italy, Calabria
| Energy (kcal) | 251.8 |
| Carbohydrates (g) | 23.1 |
| of which Sugars (g) | 0.72 |
| Fat (g) | 11.42 |
| of which Saturates (g) | 4.93 |
| Protein (g) | 15.14 |
| Fiber (g) | 0.7 |
| Sale (g) | 0.62 |
