Bata Lavar

A traditional pasta dish from the town of Canneto Pavese

The Bata Lavar (also called Batti Labbro or Raviolo Grande) is a large agnolotto, traditionally served in broth in Canneto Pavese. It is made using a glass to stamp the dough, resulting in its large size, which makes it difficult to eat in one bite. Its name, meaning "it hits the lips," refers to this characteristic. Traditionally, four are served to the head of the family and men, and two to women and children. The Bata Lavar Brotherhood aims to make this dish a staple in local restaurants.

How to Prepare Bata Lavar
For the filling, beef is braised with vegetables (celery, carrot, onion, and cloves) and olive oil, then simmered with red wine for 6-7 hours. Once cooked, it's chopped and mixed with Grana Padano cheese, eggs, and braising sauce. The pasta is made traditionally with wheat flour and 10 eggs per kg of flour.
Enjoy in broth, with each raviolo weighing about 35-40g and 7cm in diameter.

For more details, visit the source here.

Take me here: Bata Lavar

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