Pì Fasacc’ translates as ‘swaddled babies’ in the local dialect; they come from Artogne a little village to the north of Lake Iseo in Lombardy. Anna, Elena, assorted sisters and friends all joined in to help make these unusual ravioli.
Big thanks to Tamara Mussio who first alerted me to pi fasacc.
The dough for pasta is made with : 500g 00 flour, 1 egg, 1 tablespoon of olive oil, pinch of salt and tepid water.
The stuffing: 200 g parmigiano. 200g nostrano di crocedomini ( a local cheese from the Malga, a year old) 200g breadcrumbs, 2 whole eggs, parsley, sage mixed spices (la saporita is a branded mix including cinnamon, nutmeg, cloves, fennel). Use stock and a bit of butter to bind the stuffing.