Spoja lorda

Spoja lorda or stuffed soup is a type of filled egg pasta with a square shape, similar to ravioli. It is typical of Romagna, particularly in the province of Ravenna and Faenza, where it is traditionally served in broth as a first course on holidays. The name spoja lorda derives from the use of the leftover dough from the preparation of cappelletti or, alternatively, from a dialectal expression used to describe a dough with scant filling and, therefore, just "dirty".

Preparation
It is made from a pastry prepared with eggs and flour and then cut in half. A filling based on fresh cheese is spread on one of the two sheets (traditionally squaquerone or raviggiolo  or, alternatively, casatella romagnola, robiola or ricotta), Parmesan, nutmeg, eggs and salt, on which the second sheet is then rolled out to close, avoiding letting the filling come out of the edges.

Subsequently, small squares (about 2 cm per side) are cut out with the toothed wheel, from which the typical pointed edge derives. They are boiled for a few minutes in meat broth and sprinkled with grated Parmesan cheese.