Ravioli di Magro

This Italian ravioli variety is traditionally filled with a creamy combination of spinach and ricotta cheese, but the fillings slightly differ throughout Italy. In Bologna, it is common to employ only ricotta, whereas in Genova the spinach is often replaced with herbs, and the Milanese prefer the combination of ricotta, spinach, and parsley, with the occasional addition of grated parmesan.

In some cases, the classic filling is combined with fish, but these ravioli should never employ meat since the term di magro refers to meatless dishes that are traditionally enjoyed during Lent or on Good Friday. When cooked, they are usually paired with a simple, yet flavorful sage and butter sauce and parmesan shavings.