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Pasta and Soups

LES RAVIOLES

Ingredients

1 kg. potatoes
300 g. Robiola cheese
2 eggs
70 g. butter
4 tbsp. grated Bra cheese, salt to taste.

Wash and boil the potatoes. Peel and mash them while still hot, then leave them to cool on a kneading board. Add the diced Robiola cheese, flour, eggs, and salt and knead into a dough. Cut into pieces and roll them into finger-like sticks. Cut each stick into 1.5-2 cm. pieces Cook the raviole (or gnocchi) in plenty of hot salted water, and remove as soon as they re-emerge. Season with melted butter flavoured with thyme or sage, and sprinkle with grated Bra Duro.