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Ravioli Monticchio-style

  • 35 minutes
  • Medium
  • First Courses

Ingredients: Per 6 servings

  • 1 lb all-purpose flour
  • 3 eggs
  • salt
  • ¾ lb ricotta cheese
  • spinach
  • 2 eggs
  • parsley
  • black pepper
  • Cognac liqueur to taste
  • salt
  • ½ lb veal meat
  • lamb meat
  • 2 lb canned tomatoes
  • parsley
  • chili pepper
  • extra virgin olive oil
  • 2 onions
  • 1 carrot
  • celery
  • grated Pecorino cheese
  • salt and pepper


Ravioli are prepared in a similar way all over the Lucania region. Prepare the dough with flour, egg, a little salt and, if necessary, some warm water. After leaving to rest for half an hour, roll out with a rolling-pin.

Cut out some disks about 3.2 inches in diameter, using a pastry cutter, or, as in the past, a tumbler. Place on each disk a portion of filling obtained by blending all the ingredients. Close the disks in a half-moon shape and seal the edges by wetting with the fingers.

Cook in boiling salted water, drain and season with grated cheese before serving.