Genuine ingredients and an ancient ritual for an unmistakable taste: here is the traditional recipe for this specialty from Molise.
The heart of Molise is represented by local products and typical dishes, the result of ancient traditions passed down through generations. One of the region’s most delicious traditional recipes is the raviolo scapolese, made with genuine ingredients and according to an ancient recipe.
The raviolo scapolese—larger than regular ravioli—is a concentrated burst of flavor created to use up leftovers from the previous day. This dish became even tastier than the original meals it was inspired by and is still enjoyed in much of the region today.
The filling includes dried sausage, ground beef and pork, pancetta, prosciutto, Swiss chard, potatoes, Parmesan, smoked mozzarella, and eggs. To further enrich the dish, the tomato sauce is made with peeled tomatoes cooked in a sauté of olive oil, onion, carrot, and celery, enhanced with goat leg meat.
Over the years, it has become so famous that it has its own festival dedicated to it, in Scapoli, on the last Sunday of Carnival. Since 2010, this dish has been awarded the Denominazione Comunale di Origine (De.C.O.), and in 2012, the “Venerable Confraternity of the Raviolo Scapolese” was founded. This gastronomic association, recognized by the Region of Molise, has deposited the “Bolla Gran Priorale” at the Chamber of Commerce of Isernia, a sort of recipe manual for the Raviolo Scapolese, including the historic and the typical traditional recipes, as well as the “Sacred Ritual of Preparation.”
The Historic Recipe
Filling
- 800 g of potatoes
- 600 g of wild Swiss chard
- 250 g of dry pork sausage, preserved in lard and flavored with salt, pepper, chili, and coriander
- 200 g of cured guanciale
- 200 g of mixed goat and sheep ricotta cheese, fresh
- 200 g of well-aged pecorino or ricotta, to be used in both the filling and for the final seasoning
- 4-6 eggs
- Salt and pepper
For the egg pasta
- 500 g of flour (type 0)
- 200 g of semolina
- 7 eggs
- 1 tablespoon of extra virgin olive oil
- Salt
Preparation of the Pasta
Place the flour and semolina in a mound on your work surface and crack the eggs in the center. Gradually incorporate the ingredients, adding the oil until you obtain a smooth dough. Cover it and let it rest for about 30 minutes. Then, roll out the dough into a sheet that’s not too thin and cut it into large rectangles of about 8 x 13 cm. Each raviolo, with its filling, will weigh around 120-130 g.
Preparation of the Filling
Blanch the Swiss chard and let it cool. Boil the potatoes and mash them. Finely chop the dry sausage, guanciale, and fresh cheese. Mix all these ingredients together, adding salt and pepper to taste. To assemble, place a generous spoonful of filling on a rectangle of pasta, then cover with a second rectangle. Seal the edges using a bit of egg white and pressing with the tines of a fork.
