Ravioli stuffed with shank

Ravioli stuffed with shank

Preparation time:
25 minutes

Cooking time:
20 minutes


  • Cooked knuckle of Fiorani pork 450 g
  • Flour 00 260 g
  • Medium eggs 2 + 1 yolk
  • Grated cheese 80 g
  • Evo oil 2 tbsp
  • Rosemary a few sprigs
  • 1 boiled potatoes
  • Butter 20 g
  • White pepper to taste

How to make it



Heat the pork knuckle cooked at low temperature, in the microwave or in the oven. Drain approximately 200 g of meat, mince and add half a boiled potato and grated cheese.


Work the flour with the eggs, obtain a loaf and roll it out with the dough roller, into strips. Distribute some filling nuts on the dough, cover with another strip and cut the ravioli with a notched wheel.


Blend what remains of the shank and the potato with the cooking sauce, the oil, a little rosemary and you get a gravy. Keep it warm in a large pot. Separately, boil the ravioli in boiling salted water, draining them directly into the sauce. Stir in butter, pepper and serve with rosemary to decorate.