ascoLi piceno
it’s the same weight as the chicken, it should all be boi-
led with celery and carrots and sticks of cinnamon- The
meat is then ground together with the cooked vege-
tables, plus the famous bread crumbs softened with
broth, eggs, cheese and cinnamon until the mixture
is smooth and soft. The dough mixture is the same as
normally used for noodles but with a small amount of
water added.
The ravioli, once prepared in the traditional way, need
to be curled at the edges like a “corkscrew” using your
fingers, as this will prevent the filling escaping from the
dough and retain the best seasoning. The ravioli are
then boiled for a few minutes in boiling salted water
and, once drained, are rolled on a plate containing
pecorino cheese mixed with cinnamon powder. The
ravioli should be served hot and eaten strictly by hand.
The same filling is used for the fried version of the ra-
violi, the dough is made without eggs, only flour, wa-
ter, white wine and lard, fried in peanut oil and lard
and sprinkled with plenty of sugar.
This dish, for both versions, requires a slightly tannic
wine with a good sour presence. In our country these
features are found without doubt in last year’s Rosso
Piceno or, even better, in the Rosso Piceno Sangiovese.
