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.

recipe

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

Method

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.