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