Ingredienti
- 400g soft wheat flour type “1” Bologna variety
- 100g durum wheat flour Marco Aurelio variety
- 4 eggs
- 2 egg yolks
- 400g golden onion from Medicina
- 65g tomato paste
- 125g peeled tomatoes
- 1 clove of Voghiera garlic DOP
- 120g Bianca Modenese butter
- 90g of 36-month old Parmigiano Reggiano PDO of Bianca Modenese
- 100g durum wheat flour Marco Aurelio variety
- 4 eggs
- 2 egg yolks
- 400g golden onion from Medicina
- 65g tomato paste
- 125g peeled tomatoes
- 1 clove of Voghiera garlic DOP
- 120g Bianca Modenese butter
- 90g of 36-month old Parmigiano Reggiano PDO of Bianca Modenese
Preparazione
To make the pastry, knead the flour and the eggs to obtain a homogenous dough.
For the friggione, brown the onion previously sliced and the garlic; add the peeled tomatoes and
paste, cooking for no less than two hours, to obtain a dense and even consistency, without any
excess humidity.
Lay the pastry with the rolling pin and cut squares of six cm per side, place the friggione at the
centre and close in a triangle, being careful not to leave any air between the filling and the
pastry.
When serving, cook the ravioli in plenty of salted boiling water in the pan and toss with the
butter and 2/3 of the Parmesan. Coarsely grate the remaining Parmesan over the pasta and
serve.
Serve with Colli Bolognesi CGDO Pignoletto Classico
For the friggione, brown the onion previously sliced and the garlic; add the peeled tomatoes and
paste, cooking for no less than two hours, to obtain a dense and even consistency, without any
excess humidity.
Lay the pastry with the rolling pin and cut squares of six cm per side, place the friggione at the
centre and close in a triangle, being careful not to leave any air between the filling and the
pastry.
When serving, cook the ravioli in plenty of salted boiling water in the pan and toss with the
butter and 2/3 of the Parmesan. Coarsely grate the remaining Parmesan over the pasta and
serve.
Serve with Colli Bolognesi CGDO Pignoletto Classico
