Cappelletti with Mora Romagnola ragù are one of the Zabariona’s signature dishes: handmade filled pasta and a slow sauce that tells the story of Romagna in a single mouthful.
The story behind the recipe
Cappelletti are larger than Bolognese tortellini and traditionally have a cheese-based filling. Mora Romagnola pork brings marbling, depth and a texture that industrial meat cannot reproduce.
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
- For the ragù: 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.
