Ingredients Corn flour, a little wheat flour, stale bread, water, and butter. For the filling, salami, sausage, and local cheeses.
How Made The wheat and corn flours are kneaded with the bread, which has been soaked in water and squeezed out, and a small piece of butter. When the dough is quite firm, walnut-sized balls are formed, which are shaped and stuffed. The exact shape of the pasta—oval, round, flattened, and so on—differs with the filling. The raviole are cooked in broth or milk.
Also Known As No alternative names.
