Krafi (Wedding Ravioli) come from the Italian region of Istria, the northern Adriatic region that
shares a border with Croatia and Slovenia; in particular the town of Labin on the east Istrian
coast. The ravioli are served on festive occasions, especially weddings, because their
sweetness is supposedly to augur well for a happy marriage, and their richness symbolizes
future prosperity. Krafi go well either with salty or sweet sauces. Serve them simply with
melted butter and a dusting of Parmesan cheese or with a sauce made from beef or chicken.
As a dessert, you can use a sweet sauce made with cherries, wine, and sugar.
1 cup golden raisins
1/2 cup rum
2 teaspoons sugar
1 cup shredded Fontina cheese
1 cup unseasoned dry breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons grated lemon or orange zest
Freshly grated nutmeg, to taste
To make the filling:
Soak the raisins in the rum for 1 hour or until plump. Drain (save the liquid) and
In a bowl, whisk together the egg and sugar. Add the Fontina, breadcrumbs,
Parmesan, and zest. Stir to blend the ingredients. Add the raisins and
nutmeg; stir again. If the mixture is dry, add some of the reserved rum from the
raisins. Set the filling aside or refrigerate until ready to use.
To make the krafi, follow these instructions or use your favorite method
for forming ravioli.
Roll the pasta dough to #6 or #7 on your pasta machine (thin but not too thin.)
The dough strips should be 4 to 5 inches wide. Place tablespoons of filling
about 1-1/2-inches apart across the bottom length of the strip. Brush a little
water between and below the filling to help seal the ravioli. Fold the top length
of the dough over the filling to meet the bottom edge. Press the dough around
the filling to seal. With a round ravioli cutter, cut out the ravioli. Place the
ravioli on a floured surface as you complete them.
Cook the ravioli in boiling salted water for about 3 minutes.
Drain and serve with your choice of sauce.
Cherry Wine Sauce
(Enough for 6-8 dessert servings)
This sauce is also nice served over ice cream, cake, or pancakes.
1 cup fresh or frozen pitted black cherries
1 cup red wine
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup water
1/2 teaspoon almond extract
Put the cherries, wine, and sugar in a small saucepan. Cook over medium-high
heat for 20 minutes to reduce to a sauce. In a small bowl, mix together the
cornstarch and water. Drizzle into the sauce until the sauce starts to thicken.
You may not need to add all of the cornstarch to get your desired consistency.
Remove from the heat and stir in the almond extract.