Ingredients Wheat flour, egg yolks, and often spinach. For the filling, Piedmontese ricotta (seirass) and stewed pork.
How Made The flour is sifted onto a wooden board and kneaded long and vigorously with egg yolks and often also finely minced boiled spinach to color the dough green. When the dough is firm and smooth, it is left to rest, then rolled out with a rolling pin into a thin sheet, and little balls of filling are placed, well spaced, on half of it. The sheet is folded over and pressed around the filling. A special pasta cutter or inverted glass is used to cut out half-moons about 2 inches (5 cm) wide. The ravioli are boiled, a few at a time, in abundant boiling salted water.
