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Herb ravioli is a vegetarian dish widely enjoyed throughout Liguria. The slightly bitter taste is given by the use of wild herbs used for the dough. The latter is then put between the two soft sheets of pasta.
The herbs used and the shape of these ravioli may vary slightly depending on the different locations. Chards, nettles and wild asparagus are quite common. The resulting dough is called “prebuggion” in the local dialect. According to the legend, this very term is inspired to the feats of Italian chieftain Goffredo di Buglione – when he fell sick during a crusade, he was miraculously cured with a makeshift wild herb soup.
The most widespread version of this dish in the Eastern Riviera (“Riviera di Levante”), is made with the so-called “pansoti” – this type of pasta comes with a bellied shape, and has relatively recent origins since they were never mentioned in any ancient texts.

This post is also available in: Italiano (Italian)