“Open” Whole Wheat Raviolo with Apple Compote from a Rome Cooking Class

November 19, 2020  |  By Peg Kern
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Chef Sabina leads a cooking class in RomeIt’s apple season, and we’ll be exploring this amazing fruit, which lends itself so readily to both sweet and savory dishes. Try this delicious and beautiful ravioli dish from one of our favorite chefs in Rome! She recommends using Italian Trevi DOP olive oil, but you can substitute another high-quality oil.

As one of our recent guests to her cooking class reported, “I can’t say enough about Chef Sabina. She taught us so much and made us feel like family. I want to thank her for all her hard work. I intend to take more classes with Sabina when i return!”

Cook with Sabina in Rome. 

Open Raviolo with Apple Compote“Open” Whole Wheat Raviolo with Apple Compote

Serves: 4 as an appetizer
Prep time: 2 1/2 hours
Cook time: 5 minutes
Cook method: Boil


Ingredients for the pasta:

  • 200 gr stone-ground whole wheat flour
  • 100 gr semolina flour “grano duro”
  • 3 whole eggs

Ingredients for the compote:

  • 300 gr apples (preferably the pink apples of the Mount Sibillini, or substitute any firm, pink, slightly tart variety)
  • 300 gr sweet red onion (preferably Tropea red onions)
  • 130 gr brown cane sugar
  • 100 gr water
  • extra virgin olive oil (Italian, high quality)
  • salt and pepper
  • Pugliese cacioricotta cheese (or an aged salted ricotta)
  • 200 gr guanciale (cured pork jowl, but you can substitute pancetta)

Apple on a treeInstructions:

1. Slice the onion thinly and place in a pan with the sugar and water. Bring to a boil and then cook over a very low flame for about half and hour.

2. Peel and thinly slice the apples, then add them to the pan, cooking for another hour, or until the compote reaches the desired consistency. (Do not let it become too thick.)

3. Mix together the wheat and semolina flours. Put the eggs in the bowl of a stand mixer, then slowly add the flour mixture bit by bit until it is incorporated. Finish the pasta dough by kneading it by hand until it is smooth and supple. Cover it with plastic wrap and put it aside to rest for half an hour.

4. Roll the dough out very thinly, then cut into rounds with a raviolo cutter.

5. Cut the guanciale into think strips and sauté until browned.

6. In a pot of salted water, boil the ravioli disks until al dente (this will only take a minute or two, taste for readiness). As soon as you strain them, drizzle them with a bit of fine olive oil.

7. To compose the ravioli, place a pasta round on the plate, top with a bit of the hot compote, then another round, then a bit more compote. Sprinkle with some of the guanciale and some of the cacioricotta cheese, and add a drizzle of the olive oil to finish.

If you’re interested in cooking with Chef Sabina in Rome, check out the class description!

Learn more about visiting Rome with The International Kitchen:

By Peg Kern

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