Corsica — Genoese-derived pasta tradition transformed through brocciu and nepita; island-wide. Techniques

Corsican ravioli filled with brocciu are the island's primary fresh pasta form — a direct inheritance from the four centuries of Genoese administration that brought pasta-making to Corsica, but transformed into a distinctly island preparation through the brocciu filling and the maquis herb seasoning. The pasta dough is simple: plain-flour (or a blend of plain-flour and semolina-flour), egg, and a pinch of sea-mineral-salt — no olive-oil, no complex enrichment. The filling is fresh brocciu mashed with nepita, one egg, and sea-mineral-salt, bound to a consistency that holds its shape when spooned onto the pasta sheet. The ravioli are sealed, cut into squares or half-moons, and dropped into salted boiling water for three to four minutes — they float when cooked. The traditional service is simple: the cooked ravioli tossed in Corsican olive-oil with a few fresh nepita leaves and grated brocciu passu. No tomato sauce, no cream — the filling is the dish; the pasta is the vehicle.