Italy
Minestra imbottita PAT
Romagna’s square, ravioli-like filled egg pasta, traditionally served in broth as a holiday first course in Ravenna and Faenza, with dough left over from making cappelletti.
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About this dish
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".