Calabrian ravioli are a delicious traditional dish from Calabria, famous for their 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 combination of the cheese's sweetness and the bold taste of soppressata makes these ravioli irresistible. Ideal to serve as a first course for a special lunch or dinner.
On a pastry board, prepare the dough with flour, eggs, olive 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 the filling on each sheet in small mounds at a distance of 7-8 cm
Cover with another sheet, press with your fingers around the mounds of filling to adhere the pasta well, then cut the ravioli into diamond shapes
Let them dry for a few minutes on a flour-dusted cloth, boil them, drain them gently, and season with grated pecorino cheese and pork ragù, cook for a few minutes
Ravioli cutter
Cutting board
Pan
Italia, 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 |
