SPECK and PROVOLA RAVIOLI snacks and easy, ready in a few minutes, without puff pastry, without yeast, perfect idea as an appetizer or for parties.
When I’m short on time but want to bring something tasty to the table, these speck and provola ravioli quickly become my favorite solution. They are quick snacks, ready in a few minutes, perfect as an easy and quick appetizer for a Sunday lunch, a homemade aperitif or a savory buffet. The idea comes precisely from the desire to prepare finger food for parties without stress, using simple ingredients and with a super cheesy result that pleases everyone.
They are snacks without puff pastry and without yeast, so practical even when the fridge is almost empty but you have speck and provola to use up. Great hot, with the cheese melting, but also delicious warm for a homemade aperitif or as a simple yet impressive appetizer.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup flour (the one you usually use)
- 3.5 tbsps water
- 1 pinch salt
- 3 oz provola
- 1.8 oz sliced speck
Steps
Pour the flour with the salt and water into a bowl or mixer and mix well then move to a floured pastry board and roll out the dough.
Cut it with a glass or a 2.75-inch round cutter, fill with pieces of speck and provola.
Fold into a half-moon, seal the edges and place them on the baking tray, oil and bake at 356°F for about 15 minutes, until golden.
Bon appetit.
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FAQ SPECK and PROVOLA RAVIOLI snacks
Practical tip:
You can prepare them in advance and cook them at the last minute, so they remain crispy and you don’t waste time when guests arrive.
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FAQ SPECK and PROVOLA RAVIOLI snacks
Can they be made with puff pastry?
Of course! If you’re in a hurry you can use puff pastry or shortcrust pastry.
Can I freeze speck and provola ravioli?
Certainly! They can be frozen before or after cooking.
How can I enrich them?
You can add vegetables or other types of cheese, Parmesan is great.
