Ofelle alla Triestina (Gnocchi Ravioli)

Ofelle alla Triestina (Gnocchi Ravioli), Recipe from Friuli Venezia Giulia.

Ofelle alla Triestina are an unusual and tasty homemade ravioli from Trieste in Friuli Venezia Giulia filled with sausage, veal and spinach and served dressed in melted butter and grated cheese! A delicious recipe from a region full of culinary treasures!

Ofelle alla Triestina (Gnocchi Ravioli)

So what are ofelle alla Triestina?

Some people call them potato ravioli, others say gnocchi ravioli. But, whichever description you use, ofelle Triestine or ofella alla Triestina are a unique type of ravioli filled with sausage meat, ground veal and spinach. These ravioli are unique because they are only made in Friuli Venezia Giulia and the dough is similar to an gnocchi dough. Yes it contains potatoes. But, the finished filled pasta looks like ravioli! So, gnocchi ravioli!

Ofelle alla Triestina (Gnocchi Ravioli)

I discovered this recipe whilst researching pasta from Friuli Venezia Giulia. This is Italy’s most eastern region. It not only borders Austria and Slovenia, but has a complex history of occupation through the ages. This includes parts or all of the region being ruled at one time or another by the Byzantines, the Roman Empire, the Venetian republic, Napoleon and the Austro-Hungarian Empire.

Ofelle alla Triestina (Gnocchi Ravioli)

Friuli Venezia Giulia

Without going into a long narrative about the history of this region, suffice to say that the cuisine in this part of Italy has been influenced not only by its neighbours but also by the occupying states. Here, you can find dishes not eaten in other parts of the Italian peninsula, as well as the use of ingredients which are not popular in other Italian regions.

sausage meat, ground veal, cooked spinach and cooked onions in frying pan

Two examples of this use of unusual ingredients are two recipes I posted recently for cinnamon spiced pork ragu and another for tagliolini alla San Daniele with poppy seeds.

cooked filling for Ofelle alla Triestina (Gnocchi Ravioli)

Both filled pasta and gnocchi are ancient traditional foods in Italy, particularly in Northern Italy. However, the only traditional example I have found of potatoes used to make ravioli dough is this recipe for ofelle alla Triestina. This is not a pasta that you will find ready-made. So, the only way to try it is to travel to Trieste or make it yourself!

passing cooked potatoes through a potato ricer

Making ofelle alla Triestina

The method for making the dough for ofelle is much the same as making potato gnocchi. However instead of forming gnocchi you need to roll the dough out like for ravioli. Getting the right consistency and thickness is a little more difficult. However, the rolled out dough can, and needs to be, a little thicker that ravioli dough.

ingredients to make ofelle dough in metal bowl

At first, I was a little skeptical about the thickness. But, actually, if you make them too thin, the ofelle will fall apart. And although they are thicker than ravioli, they taste like gnocchi, so no excessive doughy flavour.

Ofelle dough ready to use

The filling is pretty easy to make and very tasty. These ravioli don’t need a sauce as such.Traditionally, they are served with melted butter and a mountain cheese called Montasio. However, you can use Parmigiano Reggiano or Grana.

rolled out dough with filling on it for Ofelle alla Triestina (Gnocchi Ravioli)

This is an unusual type of pasta that does require a little bit of work. However, it’s more or less the same as making homemade ravioli or gnocchi. I’m sure that if you try these ofelle alla Triestina, you’ll love them as much as I do!

Ofelle alla Triestina (Gnocchi Ravioli) ready to be cooked

If you do try this ofelle alla Triestina recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.

Your feedback means a lot to me!

Buon Appetito!

Ofelle alla Triestina (Gnocchi Ravioli)

Save this recipe for later?

If you want to save this recipe for later, you can print it, bookmark this page or save it to Pinterest.

5 from 16 votes
Ofelle alla Triestina (Gnocchi Ravioli)
Ofelle alla Triestina (Gnocchi Ravioli)
Prep Time
45 mins
Cook Time
45 mins
Resting time
30 mins
Total Time
1 hr 30 mins

These delicious unusual ravioli are made with gnocchi dough and filled with sausage meat, ground veal and spinach. If you've ever made gnocchi or ravioli, you'll love making ofelle!

Course: Homemade Pasta, Main Course
Cuisine: Friuli Venezia Giulia, Italian, Northern Italy
Keyword: filled pasta, gnocchi, ofelle, ravioli, sausage, spinach
Servings: 4
Author: Jacqueline De Bono
For dough
  • 1 kg potatoes (2.20 lbs) Best to use starchy potatoes. Russets or King Edwards are good
  • 300 g All purpose flour or Italian 00 flour (10oz)
  • 2 eggs
  • 1 tsp yeast (for baking)
  • 1 pinch salt
For filling
  • 800 g fresh spinach (28 oz)
  • 200 g ground veal (7oz)
  • 200 g Italian sausages (7oz) casing removed and chopped
  • 1 onion peeled and finely chopped
  • 20 g butter (0,7 oz)
  • salt to cook pasta and to taste
  • ground black pepper to taste
For dressing
  • 100 g butter (3.5oz)
  • 80 g Montasio or Parmigiano Reggiano grated (3oz)
Make the dough
  1. Boil the potatoes whole in salted water until very tender. Drain and, while still warm, peel, and press through a ricer or food mill. (I actually press the potatoes without peeling as the peel stays inside the ricer) 

  2. Place the riced potatoes in a large bowl and add the eggs, a pinch of salt, the yeast and enough flour to make a dough that is the same consistency of gnocchi dough. (I started with 300g but added a bit more as the dough seemed too wet) 

  3. Mix ingredients together. Then turn out onto a floured pastry or pasta board. Knead the dough for about 5 minutes, then let rest covered with a cloth or tea towel for 30 minutes.

Make the filling
  1. In the meantime, cook the spinach with just a tablespoon of water until wilted. Drain and press out any excess liquid. Chop finely

  2. Peel and finely chop the onions and fry until soft in melted butter.

  3. In a large frying pan or skillet, heat a little olive oil over , then add the cooked onion, cooked spinach, ground veal, and chopped sausage meat, and cook over a medium-high heat until the meat is nicely browned. Season with salt and pepper. Turn off the heat and allow to cool.

Make your ofelle alla Triestina
  1. Cut the dough into 4 pieces. Roll one quarter of pasta dough out into a rectangle of 9-10 cm wide until it is about 3-5 mm thick. You can use a pasta machine to do this, but I didn’t. Place a scant tablespoons of the filling along one side of the rectangle at about 3-5 cm apart and 1cm away from the edge. 

  2. Fold the pasta over the filling and press down around the filling. Cut out the ofelle/ravioli squares with a serrated pasta wheel. I then used a fork to make a ‘frill’ along each side of the ofelle and seal the filling inside. Set the ofelle aside on a floured surface or plate.

  3. Bring a pot of water to a boil, add salt and bring to a boil again. Cook the ofelle in the boiling water until they are tender and cooked through. They will probably rise to the surface when almost ready. Then cook for another minute. In total give them about 4 minutes. 

  4. While the ofelle are cooking melt the rest of the butter in a small pan.

  5. Drain and place the ofelle in a serving bowl or plate. Drizzle some melted butter over them, top with grated Montasio or Parmigiano Reggiano and serve immediately.


Pin for Later

Ofelle alla Triestina (gnocchi ravioli)

You May Also Like


  • Avatar
    Corina Blum
    January 28, 2019 1:45 pm

    I hadn’t come across potato ravioli before but I love trying new things and this is such a tasty looking recipe. It also looks very warming and filling which would be perfect for the cold weather right now!

  • Avatar
    Brian Jones
    January 28, 2019 9:51 am

    Ok… Now my brain is doing backflips… The idea of making ravioli from gnocchi dough is genius, I must make this!

  • Avatar
    Lizet Flores de Bowen
    January 27, 2019 7:40 pm

    I love potato gnocchi. I’ve made them a few times. I’m sure our Paraguayan recipe is different from an Italian one, but they are so delicious!
    I would love to try this gnocchi/ravioli. Pinning for later.

  • Avatar
    January 27, 2019 4:51 pm

    Talk about comfort food. I didn’t know you could make ravioli from a potato/gnocchi dough. I’d love to try these!

  • Avatar
    January 27, 2019 4:49 pm

    Brilliant recipe! I can’t wait to give this a try!

  • Avatar
    January 27, 2019 3:50 pm

    That is fascinating, I’ve never heard if gnocchi ravioli before. I can’t wait to try my hand at this soon.

  • Avatar
    Danielle Wolter
    January 27, 2019 3:32 pm

    I have GOT to start making my own pasta. This looks just incredible. I’ve never heard of this type of pasta, but I love ravioli and gnocchi, so it’s got to be a winner!

  • Avatar
    January 27, 2019 3:15 pm

    Ok so gnocchi and ravioli are like my two favorite things! This recipe called my name from afar haha Love it!

  • Avatar
    January 26, 2019 5:58 pm

    Oh my! Gnocci ravioli?? Sounds too good to be true! I have to try this. We love to make raviolis but have never made anything like these. Delicioso!

  • Avatar
    January 26, 2019 2:05 pm

    Homemade pasta from scratch is the best and nothing can beat it! I must try this dish when my dad comes, he would absolutely love it so we can enjoy it together. I make something like this but filled with cheese boil them and add a bit of creme fraiche and sugar – it is a sweet one but this appeals to me so much. Beautiful dish Jacqui, I cannot wait to make it. It looks incredible.

  • Avatar
    Sabrina Borda
    January 26, 2019 8:34 am

    This is a stunning recipe. You are going to help me push my limits with this one! I can’t wait.

    • Jacqui
      January 26, 2019 11:38 am

      Thanks so much dear Sabrina! I’m thrilled you like this recipe and want to try it. I hope you’ll let me know how it turns out!

  • Avatar
    michele h peterson
    January 25, 2019 8:04 pm

    I love ravioli and gnocchi so this recipe sounds perfect for me! I’ve just started exploring Italian cuisine and am amazed by all the regional ingredients and variations. This dish is a beauty

    • Jacqui
      January 26, 2019 11:40 am

      Thank you Michele! Yes this dish is special! There’s so much variety in Italian cuisine. Even just in the pasta! I am still learning about new recipes and ingredients even after 15 years living here!

  • Avatar
    Tawnie Kroll
    January 25, 2019 7:25 pm

    Love making pasta from scratch, this recipe looks SOOO good!!

    • Jacqui
      January 26, 2019 11:42 am

      I love making my own pasta too Tawnie! I hope you’ll try this one out. It’s quite unusual and really delicious!

  • Avatar
    Jacque Hastert
    January 25, 2019 7:25 pm

    This sounds right up my alley! Pinning this for next weeks menu.

    • Jacqui
      January 26, 2019 11:43 am

      Thanks Jacque! I’m sure you’ll love this dish. It’s quite unique and superlicious!

  • Avatar
    January 25, 2019 6:57 pm

    Wow! These look amazing! My family loves gnocchi so I am positive they would love Gnocchi Ravioli!!!

    • Jacqui
      January 26, 2019 11:44 am

      Grazie Juli! These gnocchi ravioli are great. They look like ravioli but taste like gnocchi! I’m sure your family would love them!

  • Avatar
    January 25, 2019 6:30 pm

    This pasta recipe sounds so interesting! Love the flavor combinations!

    • Jacqui
      January 26, 2019 11:45 am

      Thanks so much Annissa! Yes this is a very interesting dish. Ravioli that taste like gnocchi! The filling is yummy too!

Leave a Reply

Recipe Rating