Tallari di Natale con rape rosse, Casolèt e ricotta affumicata
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Strada della Mela

Potato “Tallari” (ravioli) filled with Casolèt cheese from Val di Sole

First course


Ingredienti per 7 persone:

Per l’involucro di patate:

  • 1000 g di patate
  • 650 g di farina
  • 300 g di rape rosse
  • 1 uovo
  • 15 grammi di sale

Per il ripieno:

  • 100 g di formaggio Casolét della Val di Sole
  • 1 cucchiaio di Trentingrana
  • 50 grammi di ricotta affumicata
  • 50 grammi di ricotta fresca

Wash and boil the potatoes in their jackets; mash and spread out on to cool on a hard surface. 
When cool add flour and egg and mix to make a smooth dough. Roll out to a thickness of 1 cm.
Place cubes of cheese and the onion sautéed in butter at a suitable distance apart. Lay another layer of rolled dough, seal the edges and cut as if making ravioli. 
Check that they are well sealed and cook in boiling water for 5 minutes or until they come to the surface. 
Drain and serve with butter melted in a little broth and then reduced.  
Recipe from the restaurant ‘Alla Pineta’