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

First courses

Ingredients

  • Serves 4:
    For the potato wrap;
    1000 g potatoes
     500 g flour
    1 egg
    For the filling:
    200 g Casolet cheese from Val di Sole
    1 onion
    1 pat of butter

Preparation

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’

Recipes

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