How to make
Ravioli with tocco (ragout) is a typical festive dish, but not only, for the Ligurian region.
The handmade ravioli are filled with a mixture of meat and vegetables, the latter often with autumn wild herbs with a rather strong aroma.
Heat a large pot full of water and once the water boils, add salt and immerse the ravioli in it.
Let it boil over high heat, until the ravioli float to the surface and the water boils again.
Theoretically they can be cooked for 8 minutes, in practice I recommend trying one before straining all of them, since kneading hands can be different and accordingly the ravioli sheet may be thinner and therefore cook longer or shorter.
Take a relatively large bowl in which you can season the ravioli, and pour a large ladle of sauce into it.
Strain the ravioli, pour them into the bowl and season, adding sauce to taste.
If desired, sprinkle the ravioli with grated Grana Padano cheese and serve.
And do you know where the difference between ravioli and tortellini lies.
