Urciôn are traditional filled pasta from the Cesena area: half-moons enclosing wild field greens and ricotta, finished simply with melted butter and sage.
The story behind the recipe
The recipe celebrates spring and the practical knowledge of azdore, who knew which young herbs to gather and how to balance their gentle bitterness.
Ingredients for 4 people
- For the pasta: 500 g wheat flour, 5 eggs, water and salt
- For the filling: 400 g mixed ricotta, 1 egg, 100 g Parmigiano, poppy greens and borage or spinach, nutmeg and salt
- For serving: melted butter, fresh sage and grated Parmigiano
Preparation
- Knead flour, eggs and salt until smooth. Rest in the refrigerator for at least 30 minutes.
- Blanch the greens, drain and squeeze dry. Chop and combine with ricotta, egg, Parmigiano and nutmeg.
- Roll the dough, place small mounds of filling, fold and cut half-moons; seal with a fork.
- Boil in batches until they rise, then cook 2–3 minutes more. Serve with butter, sage and 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.
