During carnival in the Piceno, ricotta ravioli either fried or boiled are a big classic! Way less known are ravioli in broth filled with stale bread. A traditional dish of our rural cuisine which managed to keep alive the willingness to party and the need of using leftovers. In a few words a dish blending joy and sustainability.
Let’s have a look at the recipe.
For the pasta
Ingredients:
- 500gr 00 flour
- 5 medium size eggs
- salt
Procedure:
Put flour on a table and shape it as a fountain. Add eggs and start mixing everything together using a fork first and then with your own hand until you reach a smooth dough. Let it rest for 30 minutes.
For the filling
Ingredients:
- 500g stale bread
- 2L of hen broth (to have a good hen broth boil the hen in plenty of cold water with celery, carrot, onion)
- Nutmeg
- Cinnamon
- Shredded skin of half a lemon
- Sugar
- Salt
- 2 yolks
- 2 spoons of shredded Parmigiano
- 1 spoon of shredded Pecorino
Procedure:
Cut the bread in small pieces and soak it in the broth until I gets mushy. Dress it with not Meg, cinnamon, shredded skin of half a lemon, sugar, salt, two yolks, 2 spoons of shredded Parmigiana and one spoon of shredded Pecorino.
Roll out the dough and prepare your ravioli with bread filling. Boil them in hen broth and serve warm.