Orecchioni - a type of ravioli (squares of filled pasta)
This is yet another, very typical
stuffed pasta served during feasts.
Its main ingredient is cow cheese (those who like stronger flavor may want to go for sheep cheese) that you can always buy fresh from the many farmers scattered in the countryside. There are basically two common variations: classic and pumpkin orecchioni. |
CLASSIC ORECCHIONI
FILLING INGREDIENTS
300-500 g of spinach
300 g of ricotta cheese
200 g of parmesan cheese
a bundle of parsley
1 egg
FILLING INGREDIENTS
300-500 g of spinach
300 g of ricotta cheese
200 g of parmesan cheese
a bundle of parsley
1 egg
Scald the spinach in
boiling water for some 5-10 minutes, then squeeze and drain it well before chopping it finely with a knife.
To make the filling, mix all the ingredients in a bowl.
In many homes orecchioni were, and still are, prepared without spinach, i.e. using only the parsley in the filling. I really like this version too, although, in that case, I would recommend using a good fresh sheep ricotta instead, as it has a bit stronger flavor.
Once the dough is ready, roll it out (not too thin!) and cut it into rectangles of size 5x4 cm.
To make the filling, mix all the ingredients in a bowl.
In many homes orecchioni were, and still are, prepared without spinach, i.e. using only the parsley in the filling. I really like this version too, although, in that case, I would recommend using a good fresh sheep ricotta instead, as it has a bit stronger flavor.
Once the dough is ready, roll it out (not too thin!) and cut it into rectangles of size 5x4 cm.
Place a tablespoon of filling in the
center of the rectangle, fold it in half and press the two flaps well onto each other using
your fingers. Then, using a fork, close the edges well, so that the orecchione
does not open when cooking.
The best seasoning for classic orecchioni is a delicate ragu (meat sauce) or simply pan-fried with butter and sage.
The best seasoning for classic orecchioni is a delicate ragu (meat sauce) or simply pan-fried with butter and sage.
PUMPKIN filled ORECCHIONI
FILLING INGREDIANTS
300 g of ricotta cheese
200 g of parmesan cheese
1 yellow pumpkin
nutmeg
FILLING INGREDIANTS
300 g of ricotta cheese
200 g of parmesan cheese
1 yellow pumpkin
nutmeg
Cut the pumpkin in half lengthwise
and bake it in the oven for about an hour.
Once the pumpkin is done, take the pulp out and mush it with a fork until you get a uniform purée.
Prepare the filling mixing pumpkin puree, parmesan cheese, cottage cheese and nutmeg. Season the mixture with salt and pepper.
Then prepare the orecchioni as described above, carefully closing the edges.
This pasta is seasoned with butter, sage and parmesan cheese that, put together, create a perfect balance with the sweet flavor of the filling.
Once the pumpkin is done, take the pulp out and mush it with a fork until you get a uniform purée.
Prepare the filling mixing pumpkin puree, parmesan cheese, cottage cheese and nutmeg. Season the mixture with salt and pepper.
Then prepare the orecchioni as described above, carefully closing the edges.
This pasta is seasoned with butter, sage and parmesan cheese that, put together, create a perfect balance with the sweet flavor of the filling.
