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Spoja lorda, the Romagna pasta stuffed with ricotta and stracchino!

Spoja gross

The Romagna gross spoja (or stuffed soup) is a first of the gastronomic tradition of this area, which looks like a pasta filled with ricotta.

The history of Brisighella’s la spoja grossa begins in this small town, located in the province of Ravenna. It is a typical first course of Emilia-Romagna, which looks like a stuffed pasta. Its dough is simple to make, while its shape is a little less so. They are squared ravioli with wavy edges, the inside of which is abundantly stuffed. For the filling, as per the original recipe, you have to mix ricotta , Parmesan and stracchino . Once ready, present them with a white sauce, to which they combine deliciously.

Spoja gross
Spoja gross

Preparation of the recipe for the gross Spoja

  1. To begin, break the eggs into a bowl and knead them with a fork.
  2. Gradually add the sifted flour. Then, add the oil and a pinch of salt and mix all the ingredients.
  3. Knead to obtain a compact and elastic mixture. Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes.
  4. In the meantime, move on to the filling . Put the ricotta in a colander and let its whey drain for a few minutes.
  5. In a bowl, mix the stracchino and grated Parmesan. Then, add the ricotta (sifted) and mix.
  6. Season with salt and pepper and add a little grated nutmeg.
  7. After the resting time, divide the dough into two equal parts .
  8. Flour a work surface and roll out each portion, forming two thin rectangular sheets of dough, of the same size (about 55 × 40 cm).
  9. On one of these two, spread all the filling. Cover with the other pastry and, pressing with your fingers, seal the edges of this rectangle.
  10. With a pastry cutter, cut into small squares (with the side of 2 cm). Then, place them on a floured tray.
  11. Go on to make a tasty white meat sauce .
  12. Subsequently, cook the ravioli in abundant salted water for about 3 minutes, then serve.


Spoja grossa is a delicious first course of the Romagna tradition. You can keep this typical product in the fridge for up to 2 days , well covered, and cook it if necessary. Alternatively, freeze the ravioli, placing them spaced apart on a floured tray.

For other quick and easy recipes, we suggest the Calabrian ravioli with stocco .

Riproduzione riservata © - WT

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