Caratina Ravioli: Traditional Piedmontese Meat-Filled Recipe

The caratina ravioli represent one of the most authentic expressions of Piedmontese cuisine. Originally a dish of culinary recovery, they used leftover roast meat to create a flavorful and nourishing filling, enclosed in a thin egg pasta sheet.

Traditionally served with melted butter and meat sauce, these ravioli are ideal for cold months and festive menus, when cooking becomes slower, richer, and more convivial.

Ravioli alla caratina

Caratina ravioli are a traditional first course of Piedmontese cuisine, made with fresh egg pasta and a rich mixed meat filling. Traditionally, they are dressed with melted butter and roast sauce, making them perfect for winter and festive menus.

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Prep Time 1 hour hr

Cook Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 people

Course: First Course

Cuisine: Piedmont cuisine

Ingredients Equipment Method

Ingredients

  

For the dough

• 300 gr 00 flour
• 3 nr eggs
• 1 pinch salt

For the filling

• 200 gr beef minced
• 100 gr sausage
• 50 gr cured ham chopped
• 1 nr egg
• 50 gr Parmigiano Reggiano grated
• q.b. Nutmeg
• q.b. Salt
• q.b. Pepper

For the seasoning

• 200 gr butter
• 4 tablespoons meat sauce
• q.b. Parmigiano Reggiano

Equipment

• 1 Wooden pastry board
• 1 Rolling pin
• 1 Large bowl
• 1 Large pan
• 1 Large pot for cooking the ravioli
• 1 Knife or pastry wheel
• 1 Fork or ravioli mold
• 1 Slotted spoon

Method

 

1. Prepare the dough by kneading flour, eggs, and salt until smooth. Cover and let rest for 30 minutes.
2. In a pan, brown the minced meat and sausage removed from the casing. Add the ham, season with salt and pepper, and let cool.
3. Add the egg, Parmesan, and nutmeg to the meat mixture, mixing well.
4. Roll out the dough into thin sheets, cut out discs, and fill them with the filling. Fold into half-moons, sealing the edges well.
5. Cook the ravioli in plenty of salted water, drain, and sauté in a pan with melted butter and meat sauce.
6. Serve hot with a sprinkle of Parmesan.