RAVIOLI WITH PIACENTINA COPPA DOP are a traditional first course from Emilia’s cuisine, known for its rich flavor and bold taste. The Piacentina coppa is a seasoned cured meat obtained from the pig’s shoulder, characterized by its bright red color and spicy flavor, a true excellence of the province of Piacenza.

The ravioli filling is made of chopped Piacentina coppa DOP, ricotta, grated Grana Padano, and spices, which combine to create a harmonious and balanced mix of flavors. The preparation of the ravioli is quite simple, but requires some skill for the star-shaped closure of the sheets. Alternatively, you can make a classic closure. Naturally, the filling is enclosed in fresh egg pasta, making this dish refined and particularly tasty.

As a condiment, I used parsley butter, which enhances its spicy flavor. I have beautiful memories of these ravioli being prepared in the family for special or important events. Cooking is emotion

Here are other Piacenza recipes:

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 6
Cooking methods: Stove, Boiling
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

603.03 Kcal

calories per serving

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Energy 603.03 (Kcal)
Carbohydrates 39.26 (g) of which sugars 1.25 (g)
Proteins 28.84 (g)
Fat 37.52 (g) of which saturated 21.16 (g)of which unsaturated 14.90 (g)
Fibers 1.28 (g)
Sodium 1,209.52 (mg)

Indicative values for a portion of 194 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

2 1/2 cups all-purpose flour
3 eggs
2 egg yolks
to taste salt
1 3/4 cups ricotta
5.3 oz Piacentina coppa DOP
1 egg yolk
1 1/4 cups Grana Padano DOP (grated)
to taste fine salt
to taste black pepper
to taste nutmeg
7 tbsps butter
4 sprigs chopped parsley
to taste salt

Tools

Pastry Board Demolli 10470 Pasta and Pizza Board, 39.37 x 21.65 x 0.39 inches, Natural Birch Wood
Food Ring Mold Paderno Cake Ring / Ring Mold in Stainless Steel 18/10, Diameter 2.36 inches, Height 2.36 inches
Pan IRPot- SET 3 PCS PROFESSIONAL ALUMINUM PAN AGNELLI 26+30+34 CM

Steps for ravioli with Piacentina coppa dop

Pasta Preparation. Arrange the flour in a fountain shape on the pastry board, pour the eggs in the center, a pinch of salt and knead until you get a smooth and homogeneous dough. Alternatively, you can use the mixer. Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes
Prepare the filling. Take the slices of coppa and put them in a chopper, in the end, they should be tiny pieces. Mix the chopped coppa with the ricotta, add the grated cheese, the yolk, and the aromas, without overdoing it.
Prepare the parsley butter: First, let the butter soften at room temperature. Then wash, dry, and chop the parsley leaves. Work the softened butter with the chopped parsley, make a block, wrap it in parchment paper, and put it in the fridge.
At this point, roll out the pasta with the appropriate machine, cut the sheets into circles of approximately 2.36 inches, I used a pastry cutter. Add the filling to the center of each circle with a piping bag, and close it in a star shape, like a little sack.
Bring the water to a boil in a large pot, lightly salt it, as the filling is already quite flavorful. Cook the ravioli for 4/5 minutes, drain them and finish them in the pan where you have melted the butter with the parsley. Serve in odd numbers and decorate with a slice of crispy coppa, prepared in the oven at 212°F for 10 minutes