Ingredients Formerly wheat flour, a few eggs, and water; today, only flour and eggs. The filling used to be made of finely diced leftover cheeses, bound with eggs, but today it is made of a selection of local cheeses.
How Made The flour is sifted onto a wooden board and kneaded long and vigorously with water and a few eggs. The dough is left to rest, then rolled out into a thin sheet, and 4-inch (10-cm) squares are cut from it. A spoonful of filling is placed at the center of each square, the square is folded in half, and the edges are carefully sealed. The raviola is first fried, then simmered in milk until the milk boils completely away.
