Loading AI tools
Type of square filled egg pasta From Wikipedia, the free encyclopedia
Spoja lorda or stuffed soup is a type of filled egg pasta with a square shape, similar to ravioli. It is typical of Romagna, particularly in the province of Ravenna and Faenza, where it is traditionally served in broth as a first course on holidays. The name spoja lorda derives from the use of the leftover dough from the preparation of cappelletti or, alternatively, from a dialectal expression used to describe a dough with scant filling and, therefore, just "dirty".[1][2]
| |
| Course | First course |
|---|---|
| Region or state | Italy, Romagna |
It is made from a pastry prepared with eggs and flour and then cut in half. A filling based on fresh cheese is spread on one of the two sheets (traditionally squaquerone or raviggiolo or, alternatively, casatella romagnola, robiola or ricotta),[3] Parmesan, nutmeg, eggs and salt, on which the second sheet is then rolled out to close, avoiding letting the filling come out of the edges.[1]
Subsequently, small squares (about 2 cm per side) are cut out with the toothed wheel, from which the typical pointed edge derives. They are boiled for a few minutes in meat broth and sprinkled with grated Parmesan cheese.[4]
Seamless Wikipedia browsing. On steroids.
Every time you click a link to Wikipedia, Wiktionary or Wikiquote in your browser's search results, it will show the modern Wikiwand interface.
Wikiwand extension is a five stars, simple, with minimum permission required to keep your browsing private, safe and transparent.
