Italian recipes with Sofia: Crescione romagnolo

Hello everyone,

Would you like to discover the amazing Italian cuisine? I’m here to share an easy italian recipe with you to replicate everywhere in the world. 🍽️

Today I want to teach you how to cook crescione romagnolo. It’s an amazing big raviolo full of delicious ingredients, but the original crescione is with tomato sauce and mozzarella 😋

You will need:

500 g flour
250 ml milk
80 g sunflower or olive oil ( traditional version is with 100 g lard)
1 teaspoon of backing powder
10 g salt

First you need to prepare the dough. In a bowl you have to mix the flour with a teaspoon of baking powder and a bit of salt. Then, in another bowl, you have to blend milk and oil. The next step is to put the liquids in the bowl with flour and mix all the ingredients together. Mix them until the consistency is smooth (more or less 10 minutes). After that, you have to divide the dough to small balls and cover them for approximately 10 minutes.

Now it’s time to prepare the tomato sauce: mix the sauce with oregano, salt and oil. Super easy, right?

Remember the small balls? After 10 minutes it is time to form your first crescione. In an empty surface you have to create a thin circle, around 1 or 2 millimeters. When you think the thickness is right, put mozzarella and the tomato sauce that you have already prepared. Close it as a big raviolo and that’s it. Pay attention, you have to close it very well so it’s better if you use a fork.
Obviously you can have fun with different filling based on your preference: backed ham and cheese or squashed potatoes and sausage.

Are you ready to cook your crescioni? When you have finish to fill your crescioni, put a pan in the stove. When it’s very hot put the crescioni and wait until they start to change the color. More or less 3 minutes for each size, but be careful not to burn them.

Check out the cooking video we did at You in Europe: