98. Ravioli all’Uso di Romagna

Ravioli Romagna Style

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Because of their climate, which requires very substantial fare, and perhaps also because they have been so long accustomed to heavy foods, the Romagnoli tend to cook their vegetables in a way that makes them as pleasant as smoke in the eyes. Indeed, I have often heard people cry out in restaurants: “Waiter, some boiled meat please, but mind you, no spinach.” Or, pointing to the spinach, “with that you can make a good poultice for your bottom.”

Thus, leaving out chard and spinach, he