Osteria La Corte di Berengario II
Ingredients and quantities

Quantities for 10 people:

For the pasta

  • 5 eggs
  • 500g superfine flour
  • salt

For the filling

  • 600g red radicchio
  • 1 shallot
  • 1 clove garlic
  • 800g sheep’s milk Ricotta
  • 100g fresh cow’s milk cheese
  • 150g Parmigiano Reggiano
  • nutmeg
  • Fossa cheese from Talamello
  • extra-virgin olive oil

Fossa cheese ravioli

Handmade fresh pasta

Type of recipe: First courses


Click on the photos to enlarge

Preparation method:

For the filling: Finely chop the shallot and garlic and sauté in the extra-virgin olive oil. Slice the radicchio into thin strips, season with salt and braise with the shallots and garlic. Once cooled, add the Ricotta, fresh cheese, Parmigiano Reggiano and nutmeg.

For the ravioli: Make a fountain with the flour and add the eggs in the centre. Knead to form a smooth dough and then allow to rest for about ½ hour. Roll out with a rolling pin until about 2 mm thick.

Place small heaps of filling on half the pasta, at equal distances from each other. Fold the other half of the pasta over the filling, taking care to press down around the filling to remove any air from the parcels. Cut the ravioli with a crimped pastry cutter wheel.

Melt the Fossa cheese in a pan with some extra-virgin olive oil and a little of the water used to cook the ravioli. Drain the pasta and add the ravioli to the pan, toss so that they are coated with the sauce. Garnish w . . . >>>



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