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
Preparation:
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.
