Genoese Ravioli are one of the most renowned dishes of traditional Ligurian cuisine. Delicious squares or, as originally, rectangles of fresh pasta enclosing a filling of meat and vegetables and topped with the meat sauce “tócco”. Today, in modern cooking, they are made quickly using molds that reduce the time, but the beauty of this pasta, in my opinion, lies precisely in the fact that they shouldn’t all be the same so, if you have time, make them one by one.

Other traditional Genoese recipes by clicking the links below

Difficulty: Medium
Cost: Medium
Preparation time: 2 Hours
Portions: 10
Cooking methods: Stove
Cuisine: Italian Regional
Region: Liguria
Seasonality: All seasons, Christmas

588.32 Kcal

calories per serving

Info Close

Energy 588.32 (Kcal)
Carbohydrates 66.65 (g) of which sugars 3.87 (g)
Proteins 32.08 (g)
Fat 22.73 (g) of which saturated 7.43 (g)of which unsaturated 6.77 (g)
Fibers 4.05 (g)
Sodium 1,069.94 (mg)

Indicative values for a portion of 350 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

3.5 oz Veal
4.2 oz Calf Brain
3.5 oz Beef
5.3 oz Sausage
3.5 oz Pork
2 lbs Escarole (Endive)
10 oz Borage
1 tbsp Butter
3.5 oz Milk Bread Roll (crumb)
3.5 oz Parmigiano Reggiano DOP (grated)
2 Eggs (medium)
1.5 tbsp Marjoram
1 tsp Nutmeg (grated)
1 clove Garlic
1 tsp Fine Salt
1.75 lbs All-purpose Flour
8 Eggs
1.3 tbsp Extra Virgin Olive Oil
1 tsp Fine Salt

Tools

Affiliate links from IconA are present in the recipe

Food Scale
Pan
Meat Grinder
Bowl
Pastry Board
Pasta Machine
Molds
Fluted Pastry Wheel

Steps

Wash escarole and borage, steam or cook them in a pan until they are cooked in their own water, and once cooled, squeeze them well. Cut the meat into pieces, brown it in a pan with butter, remove it and keep it warm.
Put a saucepan with water on the heat and as soon as it boils, blanch the brain. Remove the membranes and pass it in the pan where the butter remains to absorb the flavor. Those who prefer can also leave out this ingredient, as not everyone likes it. Dry the juices present in the pan with the bread crumb. Pass all the ingredients from meat to vegetables, crumb, and garlic through the meat grinder. Pour everything into a bowl and add the whole eggs, Parmigiano, chopped marjoram, grated nutmeg, salt, and pepper. Mix all the ingredients and let the filling rest.
Meanwhile, prepare the dough. Pour the flour on the pastry board, keeping a few tablespoons aside, and make a well. Pour the eggs, salt, and a tablespoon of oil in the center and start kneading. Cut into pieces and let rest under a towel for 30 minutes.
Pour the filling into a pastry bag or use a teaspoon to place small balls on the pasta sheet rolled out with a pasta machine. Fold the strip, seal well, and form squares or, for the original shape, rectangles, and cut with the fluted wheel. Those who want to finish sooner can use the classic raviolamp mold. Let the ravioli dry. Bring a pot of water to a boil, and as soon as it boils, add salt and drop the ravioli in. Calculate 5-8 minutes of cooking and taste. Drain with a slotted spoon and dress with meat sauce “tocco” Genoese style. Finish by sprinkling with Parmigiano.