Friggione ravioli with butter and parmesan – Italian Cuisine

A specialty of Buon Ricordo based on friggione – substantial sauce with onions and peeled tomatoes – traditional Bolognese specialty. Here is the recipe of the Amerigo restaurant since 1934

They are the ingredients, of extraordinary quality, and the ancient wisdom of rolling the dough to make these ravioli a memorable dish. To make them unique, the filling, of Friggione – substantial sauce based on onions and peeled tomatoes – traditional Bolognese specialty, whose original recipe is kept at the Bologna Chamber of Commerce, a privilege reserved only for the well-known tortellini, tagliatelle and ragù. Alberto Bettini proposed it as a dish of Buon Ricordo in the restaurant created by his grandfather Amerigo in 1934 in Savigno – Valsamoggia (Bologna). We eat a cuisine whose philosophy enhances the most important local raw materials, such as truffles, mushrooms and game, but also the simplest ones and is inspired by a rigorous tradition – and fresh pasta is the master.


Ingredients for 6 people

400 g of soft wheat flour "1" from the Bologna variety
100 g of Marco Aurelio variety durum wheat flour
400 g golden onion from Medicina
65 g of tomato paste
125 ng of peeled tomatoes
120 g of Bianca Modenese butter
90 g 3-month Parmesan from Bianca Modenese
4 eggs
2 yolks
1 clove of garlic


For the fry: brown the onion, previously cut into slices, and the garlic. Add the peeled tomatoes and the concentrate, cooking for no less than two hours until reaching a fairly dense and homogeneous consistency, free of excess moisture.

Mix the flour and eggs until a homogeneous mixture.
Roll out the pastry with a rolling pin and cut squares of 6 cm on each side, put the fry in the center and close it in a triangle, taking care not to leave air between the filling and the pastry.

At the time of serving, cook the ravioli in abundant salted water and then sauté them in a pan with the butter and 2/3 of the parmesan. Serve coarsely grating the remaining Parmesan over the pasta.

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