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.