Recipe of the week: Raviore

Raviore, a typical dish of Montegrosso Pian Latte (a village in the Arroscia Valley), these ravioli are filled with wild herbs and were created by the ancient habit of picking flowers and plants along the farming and herding transhumance paths.

Directions:

Knead flour and water into an ‘elastic’ dough, roll it and cut it into small rectangles. Chop up some wild herbs such as mint geranium, lemon verbena, wild spinach, mint and small nettles.

Put this mixture of herbs in the center of each rectangle and close it forming a small wrap.

The traditional condiment for Raviore is a little of the cooking water, butter and abundant pecorino cheese and drizzled olive oil which enhances the flavor. 

In Coscio d’Arroscia the Raviore are a bit bigger and are grilled in the oven.