Calabrian ravioli are a delicious typical dish from Calabria, famous for its simplicity and bold flavor. 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 balance between the sweetness of the cheese and the assertive taste of the soppressata makes these ravioli irresistible. Ideal to serve as a first course at a special lunch or dinner.
On the work surface prepare the dough with the flour, eggs, olive oil and salt, and roll out the sheets.
For the filling, cut the Provola cheese, the Soppressata and two hard-boiled eggs into small pieces, bind with one egg and add salt and pepper.
Using a teaspoon, place small mounds of the filling on each sheet spaced about 7-8 cm apart.
Cover with another sheet, press with your fingers around the mounds to seal the pasta well, then cut the ravioli into diamond shapes.
Let them dry for a few minutes on a flour-dusted cloth, cook them in boiling water, drain gently and dress with grated Pecorino cheese and pork ragù, and cook for a few minutes.
Ravioli cutter
Cutting board
Pan
Italy, Calabria
| Energy (kcal) | 220.26 |
| Carbohydrates (g) | 25.83 |
| of which Sugars (g) | 0.72 |
| Fat (g) | 8.09 |
| of which Saturates (g) | 3.71 |
| Protein (g) | 12.27 |
| Fiber (g) | 0.79 |
| Sale (g) | 0.2 |
