The International Kitchen Recipe for Piedmontese Ravioli
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Piedmontese Ravioli

September 2010

This thoughtful dish with perfect autumn flavors is quite traditional in Piedmont, which is located in the very northwest corner of Italy. Pair it with Barolo wine, and buon appetito!

If you like this recipe, consider a Piedmont cooking vacation in Italy.

Ingredients

For the pasta:

  • ½ kg plain flour
  • 6 eggs
  • 1 glass warm water

For the filling:

  • Ingredients for the filling:
  • Nettle leaves
  • ½ onion
  • Fresh rosemary
  • 1 clove of garlic
  • A walnut-sized piece of butter
  • Olive oil
  • Boiled chopped vegetables
  • Small pieces of beef or pork
  • 1 egg
  • Pepper and nutmeg
  • Grated Parmesan

Directions

For the pasta:
Mix all the ingredients together for at least 10 minutes and roll out very thinly on a wooden board.

For the filling:
Fry the onion with the garlic and the herbs then remove the garlic. Add the meat, cut into small cubes and when this is cooked, add the white wine. When the wine has evaporated, add a little water, add salt and pepper to taste and cook half-covered with the lid. Put the cooked meat and vegetables through a mincer, and then add both together in a frying pan with the butter. Add the nutmeg and leave to cool, then, add the egg to make a paste.

To make the ravioli:
Place a small amount of filling, about the size of a hazelnut, on the pasta. Then close it with a pinch and cut around it with the pasta cutter.