Name: Ravioli for Meat Days (Ravioli in Tempo di Carne)
Yield: Serves 6-8
Cuisine: Italy
Ingredients: 2½-4 fl oz/⅓-½ cup/75-125 ml water; ¼ tsp ground ginger; 1 lb/500 g boneless fresh belly of pork, cut in 1 inch/2.5 cm cubes; salt; 1 lb/4 cups/500 g semolina or all-purpose flour; 1 tsp salt; 1 tbsp olive oil; 4 eggs, beaten to mix; pinch of saffron, infused in; 2 tbsp boiling water; ¼ tsp ground cloves; ½ tsp pepper; 1 tbsp chopped parsley; 1 tbsp mixed chopped herbs (thyme, basil, oregano); 4 oz/125 g Bel Paese or mozzarella cheese, chopped; 8 oz/2 cups/250 g grated Parmesan or Romano cheese; 1 whole boneless chicken breast, cut in 1 inch/2.5 cm cubes; 4 pints/2½ quarts/2.5 liters chicken stock

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Great Cooks and Their Recipes

By Anne Willan

Published 1977

About

The name ravioli probably comes from rabiole meaning “leftovers” in Ligurian dialect. The filling can be made of almost any meat or vegetable and was originally fried like a fritter; Martino seems to be the first cook to enclose it in pasta to make the ravioli we know, and he does not bother to give a recipe for the dough, which would have been a simple flour and water paste. He also uses a cheese called cacio still made in parts of Italy today.

To make ten servings: t

Ingredients

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Ingredients

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