Il Ristorante dei Cantoni
Ingredients and quantities

Quantities for 4 people:

For the filling

  • 300g fresh Raviggiolo cheese (left to drain for a few hours)
  • 200g potatoes, boiled and mashed
  • 30g grated Parmesan cheese
  • nutmeg
  • a little grated lemon zest
  • chopped parsley
  • salt

For the pasta

  • 200g flour
  • 2 eggs

For the sauce

  • 20g sun-dried Pachino cherry tomatoes preserved in olive oil
  • a little extra-virgin olive oil
  • basil
  • a little thyme
  • 60g Fossa cheese (in shavings)
Accompanying wines:
Superior Sangiovese di Romagna DOC

Ravioli filled with Raviggiolo cheese and served with dried cherry tomatoes and shavings of Fossa cheese from Sogliano

Handmade and hand-rolled fresh pasta

Type of recipe: First courses


Click on the photos to enlarge

Preparation method:

For the filling: mix together the Raviggiolo (a typical cheese from the valleys of Santa Sofia), potatoes, grated Parmesan cheese and seasoning. 
Knead together the flour and eggs to form a uniform dough. Leave to rest for about 30 minutes. Roll out the pasta to a thickness of about 2 mm and then cut into 3cm squares. Place a knob of filling on each square, then close using index finger and thumb to pinch the pasta and create small ravioli. Cook in boiling salted water and serve with the sun-dried cherry tomatoes and shavings of Fossa cheese.
To dry your own Pachino cherry tomatoes, cut them in half and place on a sheet of baking paper in an oven heated to 40°C for about 3 hours. Season with a little olive oil, basil and thyme.



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