Ingredients Wheat flour and water. For the filling, wild herbs and greens, such as costmary, lemon verbena, wild spinach (called engrari), mint, and nettles.
How Made The flour is sifted onto a wooden board and kneaded long and vigorously with water until a smooth, firm dough forms. The dough is left to rest, then rolled out into a sheet, which is cut into rectangles of about 3⅛ by 2½ inches (about 8 by 6 cm). Some filling is placed on each rectangle, the pasta is rolled closed, and the ends are twisted like a candy wrapper. The raviore are boiled in salted water.
