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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.

Click here to edit.
butter & sage sauce
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

Immagine
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.





Immagine
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.











PUMPKIN filled ORECCHIONI
FILLING INGREDIANTS
300 g of ricotta cheese
200 g of parmesan cheese
1 yellow pumpkin
nutmeg



Immagine
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.




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  • HOME
    • THE PROJECT
  • RECIPES
    • ITALIAN FOOD >
      • DAILY 10 MINS RECIPES >
        • Spaghetti all'arrabbiata
        • Spaghetti col tonno
        • Shrimp & Zucchini Penne
        • Zucchini & Carrot Maccheroni
        • Zucchini Risotto
        • Spaghetti alla Puttanesca
        • Rigatoni all'Amatriciana
        • Spaghetti AOP
        • Insalata di Riso
        • Pasta alla Norma
      • FRESH PASTA >
        • Cappelletti >
          • Broth
          • Truffle
          • Asparagus
        • Orecchioni >
          • Burro e Salvia
          • Aubergine and Mozzarella
        • Tagliolini >
          • Clam Sauce
          • Mantis Shrimp Sauce
          • Scalogno
        • Tagliatelle >
          • Sauce Bolognese
          • Strigoli Sauce
          • Chicken Giblet Sauce
        • Strichetti >
          • Italian Sausage
          • Green Peas
        • Broth Soups
    • Fusion >
      • Quince Chutney
      • Turkey Roll
      • Autumn Meatloaf Mignon
      • Salmon Fillet with Herbs and Pink Peppercorn
      • Morocco Inspired Quinoa
      • Creamy Pumpkin Soup with Ginger Prawns
    • EUROPE >
      • DENMARK
      • SPAIN
    • SOUTH-EST ASIA >
      • India
      • Thailand
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