Green Ravioli Pesaro-Style Stuffed with Lamb and Sauced with Yellow Peppers

Ravioli Verdi D’agnello alla Pesarese col Sugo di Peperoni Gialli

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Preparation info

  • Approximately

    6

    ravioli, making regular or appetizer servings
    • Difficulty

      Medium

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

  • About

If there is an Italian region that has largely been spared the jarring presence of mass tourism, or the scars of industrialization and other forms of exploitation, or the languor of economic stagnation, it is the Marches in central Italy, on the Adriatic. It is a land of fertile, peaceful hills, often capped by walled hamlets, many of them intact, with structures of earth-colored brick that make them seem so much warmer and accessible than say, the aloof and stone-faced hill towns of Tuscan