Italian food and drink is all about tradition.
Wine, pasta and sauces from some of the most famous Italian cuisine have been tried, tested and refined for centuries. To come across a cooking method or recipe that dates back to classical times is not unusual.
Each region and often city in Italy has its own cuisine. So when talking about Italian food, perhaps we should be talking about cuisines in the plural.
Bologna, for example, has its own traditional stuffed pasta – Tortellini. Mantova has another variation – Tortelli. Each one will differ in shape, size and perhaps also filling.
From the Mascalzone Menu
Mascalzone is a family run business, with a history steeped in local tradition when it comes to Italian cuisine and food preparation.
This is one of the reasons that we always look to introduce to the menu new dishes and variations on some of the classics of Italian cuisine from different parts of Italy.
In this recipe we take a look at a variation of stuffed pasta from the latest menu that originates from the beautiful city of Bergamo in Lombardy.
Just 30 minutes from Milan, Bergamo is an ancient city that dates back to Celtic times. In Bergamo visitors can find the ancient city (Citta’ Alta) and the modern city (Citta’ Bassa).
Steeped in history and beautiful monuments, Bergamo, in true Italian style, has its own recipes and, of course, its own stuffed pasta – Casoncelli.
The Mascalzone version of the Bergamo stuffed pasta is the Ravioli all Bergamasca.
This ancient recipe of stuffed pasta contains local Italian sausage, fennel, breadcrumbs, parsley, eggs and garlic. Modern times has seen the addition of Ricotta Cheese and in some instances Sage.
The Ravioli is then topped with cherry tomatoes and shaved pecorino cheese.
Quite simply – a dish with a taste to die for!
How to Make Ravioli Alla Bergamasca
200 gms – 7 oz. all purpose flour
• 200 gms – 7 oz. Italian sausage
• 100 gms – 3.5 oz. mortadella
• 80 gms – ¾ cup breadcrumbs
• 20 gms – 3 ½ tbsp Parmigiano Reggiano finely grated
• 1 egg
• 2 tbsp milk
• 1 garlic clove
• 2 tbsp parsley chopped
• Salt to taste Sauce
• 80 gms – 5 ½ tbsp butter
• 6 sage leaves
• Cherry Tomatoes
• Pecorino Cheese shaved, to serve
1. Combine the sausage, mortadella, garlic, egg and parsley in a mixer and blend.
2. Add the breadcrumbs and blend further.
3. Stir in the milk and grated Parmigiano Reggiano.
4. Season with salt to taste and keep the filling to one side.
1. Make the Ravioli following our tutorial on How to make Ravioli
2. Keep them aside. ￼
1. Put the cherry tomatoes, garlic, butter and sage in a small saucepan. Let the butter melt on a medium fire and gently fry the tomatoes and sage.
2. Remove as soon as the sauce begins to bubble.
1. Cook the Ravioli “al dente”. Exact cooking time will vary depending on the thickness of the ravioli (usually it should take only a few minutes if the pasta has just been made. If the ravioli was made a few hours before then it would be slightly dry and could take between 8 to 10 minutes to cook). The best solution is to taste it – taking care to check the sides, where your pasta is thicker. It does have to remain firm to be al dente.
2. When the pasta is cooked, drain it using a colander.
3. Put the Ravioli on the serving plate, drizzle the warm butter and pour the sauce on them.
4. Serve immediately with some finely grated Pecorino Cheese on the top.
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Author: Toto Mascalzone
Toto Mascalzone is event and marketing manager at Mascalzone restaurant. He is an Italian wine writer and educator, blogger, and food and wine enthusiast currently living in London. He is author of the wine and lifestyle blog, and was a co-editor, together with Italian wine writer a blog devoted to news from the world of Italian wine.