How it's made

This charming tale adds character to the name of this specialty from the Imperia region, particularly Val Nervia. Barbagiuai combine fresh garden ingredients to create nutritious fried ravioli that can be enjoyed hot or cold, just as the farmers did in the past. The dish is delightful for its combination of the sweet pumpkin and the bold flavor of brusso, although not everyone uses brusso for the filling. Each year, Camporosso hosts a festival dedicated to barbagiuai.

Preparation: Mix the flour, water, olive oil, and salt. If possible, the day before, blanch the pumpkin cut into pieces, and once drained and cooled, squeeze it well and pass it through a coarse food mill. For the filling version with green beans, boil them and pass them through the food mill along with the pumpkin. Cook the rice in a mixture of milk and water. In a mixing bowl, combine the rice, cheeses, pumpkin puree (and green beans), salt, pepper, egg, and marjoram. Roll out the dough into very thin sheets and cut out squares of about six to eight centimeters. Place spoonfuls of filling on one half of each sheet, cover with the other half, and press to seal. Arrange the ravioli on a baking tray and cook them in the oven or fry them in extra virgin olive oil until they are crispy and golden brown. Serve them on a plate, sprinkle with salt, and enjoy while still hot