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Ravioles Valley Varaita

Ravioles con tomino di Melle profumati al burro e salvia

And the day came for the Ravioles Valley Varaita recipe Occitan tradition!

Just for a big feast of St. Silvetro you have taken the opportunity to play a first course that I love, because it reminds me of the beautiful mountains around Pontechianale a wonderful summer in a few year ago, 'where were my favorite dish during lunch at a restaurant of the cable car. And then I also remember having eaten at the restaurant Locanda Occitan Reino Jano of Demonte (Cn) in otherwise delicious version called "mountain" (Ed = seasoned as it should to address the severe cold!)

As you can see from the picture despite the name that is associated with egg pasta stuffed in this case are more like potato gnocchi with surprise that the soft dough hide toumin by Mel (Melle Tomino, tuma robiola-type) and have an elongated shape.

For the recipe I used the tips of Grandma Ines here even if we used less flour and more cheese. I put the link to see photos of step by step recipe.

Ravioles Valley Varaita au gratin

Ingredients

1 kg potatoes

white flour 300 gr

a teaspoon sea salt

1 egg

nutmeg to taste

Tomino Melle 150 gr

butter to taste

fresh sage to taste

black pepper to taste

grated parmesan cheese to taste

Boil the potatoes in their skins. Drain, peel and mash pastry to cool before spreading on the potatoes. Also pass the pieces of Tomino. Combine the flour, egg, season with salt and walnut nutmeg. Mix and proceed as for the traditional gnocchi but instead of passing them on the fork are passed among the hands getting the elongated shape.

blanch them in salted water. Drain and divide into cocottine served with melted butter flavored with fresh sage. Go in the oven and serve hot with Parmesan grattigiato. If you prefer a more pronounced flavor gratin with Parmesan before baking.