Ingredients
For the gnocchi
- 1kg of red potatoes
- 250 g of 00 flour
- An egg
- 100 g of Tuma dla Paja Occelli
- 50 g of Parmesan cheese
- Salt and black pepper to taste
For the dressing
- 50 g of Beppino Occelli butter
- 250 g of fresh cream
- 150 g of Raschera
Preparation
- To prepare the Ravioles you have to boil the potatoes for about 30-35 minutes, or in any case until they are well softened.
- Mash them with a potato masher while they are still hot, and arrange them on your work surface, adding the Parmesan, the Tuma dla Paja Occelli, a pinch of salt and the egg.
- Knead by adding the 00 flour by hand, so as to have a dough that is soft, but not too sticky.
- Ravioles do not have the classic shape of gnocchi, but are elongated: to obtain their characteristic shape, therefore, first of all create a single “loaf”, from which you will obtain elongated pieces, with a maximum length of 2 cm.
- In the meantime, you can start preparing the dressing to make the Ravioles even tastier, although in this case the rule applies that you can really dress them however you like!
- In a pan, melt the butter and add the Raschera and fresh cream. Continue to cook over low heat until all the cheese has completely melted.
- Meanwhile, throw your Ravioles in a pot of salted water until they come to the surface. Drain them directly into the pan and mix them well.
- To serve, sprinkle them with a little more Raschera. Enjoy them immediately!
