Ravioli Scapolesi
Quiet hills, enchanting valleys, centuries-old traditions and postcard-worthy landscapes: it is in this magical setting offered by the unspoiled Molise that Scapoli is located, a small village in the province of Isernia that offers an escape from the frenzy of modern life and not only. Visiting Scapoli also offers the opportunity to taste the Molisan cuisine, known for its authentic flavors and traditional dishes which include, for example, the panonta di Miranda. Among the must-try dishes, the Scapolese Raviolone undoubtedly takes the top spot.
The Scapolese raviolone differs from other ravioli typical of Italian cuisine due to its decidedly larger than average size. This is why only a few are served: a plate of 4 Scapolese ravioli is a sufficient portion for one person. It is, after all, a very substantial dish also for its generous filling, which can vary but generally includes ingredients such as ricotta, local cheeses, aromatic herbs and meat. For the filling, you can also use cooked ground meat, pieces of sausage, boiled potatoes, beaten eggs, ricotta cheese, grated cheese, salt and pepper. The pasta is homemade, robust enough to hold the filling, and the raviolone is traditionally served with a rich sauce, sometimes based on goat meat, which enhances its rustic flavors.
Instructions
- 1
In a saucepan, sauté the finely chopped onion with a drizzle of oil.
- 2
Add the piece of meat (pork or sausage) and let it brown until it changes color.
- 3
Pour in the tomato puree, season with salt and let it cook over very low heat for at least 30-40 minutes. It should become thick and fragrant.
- 4
As for the preparation of the ravioli, meanwhile, on the work surface create the classic well with the flour. Break the egg in the center, add a pinch of salt and start incorporating with a fork. Work the dough vigorously for 10 minutes until it is smooth as silk.
- 5
Spread the pasta into a thin but not transparent sheet (it must be able to hold the filling!). Cut out 8 discs or squares (about 10-12 cm in diameter).
- 6
Place a generous ball of filling on 4 bases. Cover with the remaining 4 discs. Seal the edges well by pressing with your fingertips and then with the tines of a fork to prevent the filling from leaking out during cooking.
- 7
Let's start with the filling. Boil the Swiss chard, squeeze it until it loses all its water and finely chop it with a knife.
- 8
In a bowl, mix the ricotta with the Swiss chard, pecorino and nutmeg.
- 9
Remove the skin from the fresh sausage and sauté it for a minute in a pan (without adding fat) before adding it to the mixture. Mix everything until you have a homogeneous filling.
- 10
Cook the ravioli in plenty of salted water. Being large and with fresh pasta, they will take about 4-5 minutes.
- 11
Drain them gently with a slotted spoon and place them directly on the plate. Season with the hot sauce and a sprinkle of grated pecorino cheese.
Ago's Notes
- Adjust the salt according to the salt content of the preserves.
May your table always be embraced by the warmth of these ingredients and the skill of those who know how to make them dance in perfect harmony.
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