Cappelletti with Mora Romagnola ragù are one of the Zabariona’s signature dishes. The osteria clearly distinguishes its house version from the older tradition: cappelletti were historically a costly festive soup served in broth, while dry versions with ragù spread later.
The story behind the recipe
Cappelletti vary from one Romagna town and family to another. Nineteenth-century sources connect them with Christmas and broth; dry service is documented as a later development, spreading from the early twentieth century. Families unable to afford the rich filling also shaped empty pasta like cappelletti: around Ravenna and Cervia it is known as ingannapreti, ingana-prit, fota-prit or ingana purèt; Arvarsòt is another local name used by the Zabariona. The Zabariona’s filled version uses ricotta and Parmigiano and is served dry with Mora Romagnola ragù.
Ingredients for 4 people
- For the dough: 300 g 00 flour, 3 free-range eggs, a pinch of salt
- For the filling: 150 g fresh ricotta, 100 g 24-month Parmigiano Reggiano, 1 egg, nutmeg, lemon zest, salt and pepper
- 400 g minced Mora Romagnola pork
- Onion
- Carrot
- Celery
- 200 ml Sangiovese
- 400 g peeled tomatoes
- Olive oil
- Bay leaf
- Salt and pepper
Preparation
- Cook the chopped onion, carrot and celery gently in olive oil. Brown the pork, add the Sangiovese and let it evaporate; add tomatoes and simmer for at least two hours.
- Knead flour, eggs and salt until smooth. Rest covered for 30 minutes, then roll to about 2 mm.
- Mix ricotta, Parmigiano, egg, nutmeg and lemon zest. Cut 5 cm squares, fill, fold into triangles and join the two corners.
- Cook in salted water for 3–4 minutes. Drain and dress immediately with the hot ragù and grated Parmigiano.
Taste it in Ravenna
The recipe belongs to the research of Andrea Rondinelli and Osteria dalla Zabariona. Seasonal availability can change: check today’s specials or the restaurant menu.
