Ravioli ris e coi, the original Piedmontese recipe
Ravioli ris e coi are a typical Piedmontese stuffed pasta prepared with rice cooked in milk and cabbage. Here is the original recipe.
Ravioli ris e coi, in Piedmontese dialect raviole si e coj, are a first course of fresh pasta typical of the Piedmont and, more specifically, of the Langhe. They are considered as the lean counterpart of ravioli del plin and, although they are decidedly less known, they deserve to be tried at least once in the classic way, simply seasoned with some melted butter.
To prepare the rice and cabbage ravioli we proceed in a particular way. The rice it is the main ingredient of the stuffing and it comes cooked in milk before being mixed with the other ingredients. Not that these ravioli are all that rich: just a small piece of leek to fry the cabbage and you’ll be fine. But let’s see all the steps for the preparation of agnolotti ris e coi.
How to prepare the recipe for ris e coi ravioli
- First, cook the rice with milk until the latter is completely absorbed. It will take about 20-25 minutes during which you will have to stir from time to time to prevent it from sticking.
- In the meantime prepare the dough in the classic way but also adding the oil. Combine the flour, eggs and oil in a bowl and mix first with a spoon and then finish working on a pastry board. Wrap the dough in cling film and leave it rest for 30 minutes.
- During this time, dedicate yourself to the other component of the stuffed. Finely chop the leek, slice the cabbage and cook them in a pan with the oil and a pinch of salt until tender.
- When the rice is ready and very cold, transfer it to a bowl, add the cooked cabbage, two tablespoons of Parmesan, salt and pepper and mix well.
- Roll out the pastry quite thinly to form on half of it some mounds of stuffing.
- Close by pressing the contact points well then with one pasta cutter wheel notched cut out the ravioli.
- Boil them in plenty of salted water for about 3 minutes then serve them seasoned with melted butter and Parmesan.
These homemade Piedmontese ravioli are really special, different from any other recipe you’ve ever tried to date.
You can save the ravioli to be cooked in refrigerator for up to one day or freeze them well spaced for over 3 months. Once cooked, however, they keep for a couple of days in the refrigerator.
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