traditional italian recipes

This section presents some suggested recipes by Raviolificio Biellese.

Fresh Pasta with pumkin and sausage

pasta con zucca ricetta


One of the various types of fresh pasta from Raviolificio Biellese
Half a yellow pumpkin
150 g of sausage paste
2 sprigs of sage
1 shallot
1 glass of wine
2 tablespoons of grated cheese

Remove the pumpkin peel and cut it into cubes: cook the pumpkin in the salted water where you can then cook the pasta. Chop the shallots and brown them with the sausage (if you don't find the sausage paste, just crumble some sausages: halfway through cooking, let them sweat with a glass of white wine and add a sprig of sage. When the pumpkin cubes are well cooked, drain them (remember to keep the water to cook the pasta) and add them to the sausage sauce. Allow to brown a more few minutes until the sauce has become thicker and less watery. Add the grated cheese and another sprig of sage. Add the pasta to the sauce for a few minutes and serve hot.

Tagliatelle with vegan sauce

pasta con verdure ricetta


Raviolificio Biellese Tagliatelle 
3 courgettes
150g of tofu
Extra virgin olive oil

Wash the courgettes under running water, cut off the ends, slice them in half and then cut them into slices, not too thin. Peel and slice the onion and put it in a pan to brown. After 2 minutes, when it will be translucent, add the pieces of courgette with just enough water and a pinch of salt. Let it cook over low heat and with the lid for about ten minutes. The courgettes will have to be well cooked, but they must not flake. Add the freshly diced tofu to the courgettes and then the pasta, which you will have previously cooked and drained. Fry everything in the pan for one minute. Serve the dish hot by adding a little extra virgin olive oil and vegan parmesan flakes.

Potato Gnocchi with cream of asparagus

gnocchi di patate con crema di asparagi


Raviolificio Biellese Gnocchi

For the asparagus cream:
800g Asparagus
3 tablepoons of soya cream
2 small shallots
Extra virgin olive oil
Coarse sea salt

Heat a pot with plenty of salted water to cook the dumplings. Clean the asparagus and cook in the pot for about 15 minutes. Pick up the tips and keep them aside, reduce the stems to small pieces. Chop the shallots and sweat in a pan with the oil, add the asparagus stems and season for a few minutes, then put everything in a blender and reduce to a puree, add the soya cream, then blitz again until you have obtained a cream. Check if needs salt. Chop the remaining shallot and fry it, add the asparagus tips and season briefly. Cook the gnocchi in salted boiling water. When they are cooked, they will naturally come to the surface. Drain the dumplings and season with the asparagus cream and tips.

Vegetarian Ravioli with Puttanesca sauce

ravioli con sugo alla puttanesca


Raviolificio Biellese vegetarian ravioli

For the sauce:
1 clove of garlic
pitted olives
Desalted Capers

Prepare a classic tomato sauce. Fry a clove of garlic in a large pan, add the olives after cutting into slices then add the capers. Add the tomato sauce, check the salt and pepper and cook. Cook the ravioli in salted boiling water and once they have risen to the surface, pull them up with a skillet and add them to the dressing. Serve hot!

Ravioli with sauces from the forest

ravioli con sugo alla boscaiola


Raviolificio Biellese Ravioli

For the sauce:
1 red onion
200 g of sausage or smoked bacon
350 gr of mixed mushrooms
200 g of frozen peas
1 box of tomato sauce
100 ml of dry white wine
50 ml of double cream
2 tablespoons of olive oil
Parmesan cheese
1 pinch of salt
1 sprinkling of pepper

Finely chop the onion and fry it in a pan together with 2 tablespoons of oil. Meanwhile, cut the sausage or, if you prefer, the smoked bacon into cubes and when the onion is golden, put altogether and blend with a glass of white wine. Fry the meat well and when the wine has evaporated, add the tomato, a pinch of salt and a sprinkling of pepper. Clean the mushrooms with a damp cloth (do not wipe them under the water!) and add them, together with the peas to the sauce. Add half a glass of water and cook over a low heat for about 15 minutes. While you wait, put on the water for the ravioli and be careful not to add a lot of salt because the sauce will already be very tasty. Take out the ravioli, add them to the sauce in the pan and add the cooking cream and Parmesan cheese. Mix everything well, cook over a low flame for a couple of minutes. Serve now, with a little bit of chilli oil and a leaf of fresh bay leaf or chopped parsley if desired.

Meat Ravioli with milanese sauce

ravioli con sugo alla milanese


Meat Ravioli from the Raviolificio Biellese

For the sauce:
1 onion
1 carrot
1 stalk of celery
1 sachet of saffron
Grated Parmesan Cheese

Chop an onion, a carrot and a stalk of celery very finely. In a large pan, fry the vegetables with some knob of butter. When the vegetables are soft, add the peas and a glass of water or stock. Adjust the salt and pepper and finally add a sachet of saffron. This sauce is ideal for seasoning meat ravioli; add a sprinkle of grated Parmesan cheese, then serve!

Ravioli with pea pesto and pecorino flakes

ravioli con pesto di piselli e pecorino


Raviolificio Biellese Ravioli

For the sauce:
Pine nuts
Lemon juice
Grated cheese
Extra virgin olive oil
Pecorino cheese (sliced flakes)

To prepare the pea pesto, boil the peas in salted boiling water for a few minutes. Drain the peas and put them in a mixer together with pine nuts, lemon juice, grated cheese and extra virgin olive oil. Blend everything until you obtain a dense and homogeneous cream. Season the ravioli and serve them with thin pecorino cheese flakes.

Ravioli with asparagus sauce

ravioli al sugo di asparagi


Raviolificio Biellese vegetable ravioli or filled with fish

For the sauce:
1 asparagus bunch
1 clove of garlic
1 onion

Start by cleaning the asparagus. Put them under water then dry them and cut the ends of the stems off by 3-4 centimetres to eliminate their hardest part and peel them with a potato peeler. To do this, place them on the cutting board with the tip facing you and pass the instrument along their entire length, from the centre to the base. If the asparagus is very thin and tender, you can also avoid peeling. Now cut the stem into small pieces of 2-3 cm each and keep the tips aside. Put a pan on the heat with a little oil and a clove of garlic and half a thinly sliced onion. Cook until the garlic and onion are browned and then add the diced asparagus stalks. Mix with a glass of white wine and add a pinch of salt and pepper to taste. After a few minutes, add the asparagus tips as well, which do not have to be cooked very long. After about ten minutes, when you see that the asparagus are tender, add the ravioli. Toast a handful of pine nuts and then add them to the sauce. Serve on a hot plate with a little oil on top and a few fresh basil leaves to decorate.


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