How to Make Scarpinòcc: Bergamo’s Best Vegetarian Ravioli

Glossy, sweet, savory, these stuffed pastas from Northern Italy are made from fresh eggs and flour and filled with parmesan cheese mixed with breadcrumbs and spices. Learn how to make Scarpinòcc topped with melted butter and sage for a hearty and comforting meal that will surely impress your friends and family.

If you are looking for the best Scarpinòcc recipe straight from the region of Bergamo, then this authentic recipe inspired from the Best Bergamo Cooking Class, is for you.

Two years ago, I travelled to the Bergamo region to discover my ancestors’ land and to taste their food. Scarpinòcc was one of the first authentic dishes from Bergamo I tried and my mouth has been watering ever since thinking of these tasty, fragrant, yet simple morsels.

I wanted to try making Bergamo’s stuffed pastas at home, but it seemed too difficult. So recently, I went back to Bergamo to take a cooking class. I couldn’t believe how easy Scarpinòcc actually is as long as you follow a few simple tips.

I have now replicated the recipe numerous times, getting my pasta thinner and thinner every time. And boldly experimenting with the different spice combinations in the filling. 

Grab your friends and family and let’s learn to make these authentic Bergamo raviolis with the funny name.

What Are Scarpinòcc?

Scarpinòcc are stuffed pasta similar to ravioli with a unique shape. They are filled with a mixture of parmesan cheese, breadcrumbs, and spices. They are then topped with melted butter, sage, and often bacon.

The name comes from the dialect in the village of Parre and means scarpa, or shoe. The shape of the pasta resembles the handwoven shoes that the shepherds wore in the mountains surrounding Bergamo.

Why You’ll Love This Recipe

• It’s unique. Most people will be making ravioli, but you’ll be making Scarpinòcc!
• It’s fun. It’s fun to cut the fresh pasta, fill them, and squish them into little “shoes”.
• It’s easy. The filling requires no cooking!
• It’s tasty. Each bite melts on your tongue.

The Ingredients For Making Scarpinòcc

For the pasta:

• Type “00” Flour
• Fresh eggs
• Pinch of salt
• Semolina flour (to prevent sticking)

For the filling:

• Breadcrumbs
• Parmesan cheese
• Egg
• Milk
• Nutmeg, Cinnamon, and/or cloves

For the topping:

• Chopped bacon
• Butter
• Sage

Step By Step Instructions For Making Scarpinòcc With Photos

Make the pasta dough

Step 1. Make a mound of the flour on a clean work surface. For best results use a spianatoia (pasta board). Create a crater, or well, in the center of the flour with an egg.

Siphon off and put aside some of the flour to add as needed. You can always add flour if your dough is too wet, but you can’t add liquid if if gets too dry. Make sure the well is big enough to hold all the eggs.

Step 2. Break the eggs into the middle of the well. Sprinkle with a pinch of salt. 

Step 3. Whip the eggs, slowly pulling the flour in from the sides of the well with a fork.

Step 4. When your fork no longer functions because the dough is too thick, use your hands to start making a ball. 

Use the side of your fork to scrape off any excess dough stuck to your work surface. 

Add the excess dough scraps to the top of your main dough and get a coating of flour on the outside of the dough so it doesn’t stick to your hands when you begin kneading.

Clean your hands and the work surface and lightly sprinkle it with flour. Start to knead the dough with the heel of one hand. Folding it in half, pushing and turning 90 degrees. 

Continue kneading for 10-15 minutes until it becomes smooth and elastic. If the dough gets hard just wet your hands and continue kneading and it will become softer. 

Wrap the dough in plastic wrap and let it rest for around 30 minutes in a cool place.

Make the filling (while the dough rests)

Step 5: In a bowl, combine the grated parmesan and the bread crumbs. Use a scale to make measuring easy.

Step 6: Add an egg and the milk and stir with the fork.

Step 7: Season with the spices of your choice: cinnamon, nutmeg, and/or cloves. And mix.

Step 8: Mix until it forms a firm and homogeneous filling.

Roll and assemble the pasta

Step 9: Divide the pasta in 3 parts. 

Step 10: Lightly flour the dough with semolina, and roll one part out with a rolling pin as thin as possible. The pasta sheet should become wavy and curl up at the edges. 

Keep flipping the dough and keep a light dusting of semolina flour on it so that it doesn’t stick to the pin or the work surface.

Step 11. Use a cup or a glass with a 5-6 cm diameter and cut small discs. 

Step 12. Divide the filling into 3 parts. 

Step 13: Put a small amount of the filling from one of the parts in the center of each disc. 

Wet the edges of the disc, fold the discs into a half-moon shape, press the edges to seal them.  Fold them over again. Then gently press the center of each ravioli, to give it the traditional “Scarpinòcc” shape.

Repeat steps 10, 11 and 13 for the other parts of the pasta and the filling.

Cook and Serve the Pasta

Step 14: Crisp the bacon (optional). In a large skillet over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pan. Skip this step for a meatless version.

Step 15: Boil the water: While the bacon cooks, bring a large pot of heavily salted water to a rolling boil. 

Step 16: Cook the pasta: Drop the stuffed pasta into the boiling water and cook for about 18 minutes. Yes, you read that right. The long cooking time makes the filling fuse into a rich, savory paste.

Step 17 Brown the butter: While the pasta is cooking, melt the butter in the same skillet with the bacon fat over medium heat. If not using bacon, just brown the butter. Add the fresh sage leaves.  Cook for 2 to 3 minutes, swirling frequently, until the butter turns golden brown and smells nutty. Turn the heat off.

Step 18 Toss together: Use a slotted spoon to transfer the pasta directly from the water into the brown butter and sage skillet. Gently toss to coat the pasta in the sauce.

Step 19 Garnish and Serve: Plate the pasta immediately, spooning extra sage butter on top. Finish with the optional crispy bacon and optional grated parmesan cheese.

Tips For Making Homemade Pasta Easier

• Since eggs come in different sizes and this is your source of liquid, start with less flour and only add as much as you need so that it doesn’t become too stiff.
  
• Use a dough scraper to clean your work surface.

• Use a spianatoia (pasta board) for best results to keep the dough the right temperature and to give it the right texture.

Storing Suggestions

• Dust the uncooked scarpinòcc with semolina flour, and put in a freezer bag or airtight container.
  
• Store in the refrigerator for a day and in the freezer for a month.
  
• Wrap fresh pasta dough in plastic wrap and store in the refrigerator for a week or in the freezer for up to a month.

From Scratch to Scarpinòcc

This unusual stuffed pasta with the funny name requires only a few ingredients and only a few steps.

Yes, I listed many steps for this recipe, but it boils down to: make the pasta, make the filling, roll out the pasta and fill it, cook it and serve.

Read how I learned to make Scarpinòcc de Parre, Mimi-Omelettes with Bacon Crust, and Lemon Mousse during my Bergamo Cooking Class.