Ravioles with Castelmagno
The ravioles are a traditional dish from the Occitan valleys, in the province of Cuneo; I first tasted them in Castelmagno, at the sanctuary, in the adjoining refuge; many years have passed and I continue to make them for their simplicity and to refresh the presentation and recipes to bring to the table.
Fusiform-shaped gnocchi, simple to prepare and tasty…
Today we can also find them in some supermarkets, but it’s worth making them at home for their simplicity and for the rich taste you can experience with homemade preparation.
The procedure for the dough is similar to that of traditional gnocchi, with an extra boost, by adding the cheese from the valleys, so it could be tomino from Melle or Castelmagno.
Occitania is a historic-cultural region that extends between France and Italy in some valleys of Cuneo, preserving both linguistic and gastronomic traditions.
Among the best known are: Valle Maira, Valle Stura, Valle Grana, the area of Castelmagno and its homonymous cheese, and Valle Po.
In addition to good food, you can find unspoiled places ideal for hiking, walking, skiing, mountain biking, and much more, it’s worth a visit to discover all the wonders and traditional culture
- Difficulty: Easy
- Cost: Economical
- Preparation time: 2 Hours
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Potatoes, cheese, flour…
- 2.2 lbs potatoes
- 1.6 cups flour
- 7 oz Castelmagno
- 1 egg
- 7 oz Castelmagno (For seasoning)
- 0.4 cup milk
- to taste salt
Tools
Hands, first of all! They help us make and unmake, including thoughts… Kneading, cutting, shaping; all these processes allow us to relax, but also to think…
Potato masher, and work surface…Pot for cooking and pan for seasoning, plates for serving…A set table and a good day!
Steps
If we think about it, it only takes a few steps to achieve a first course with amazing flavor!
After cooking the potatoes, pass them through the potato masher; I prefer to do this while they are still hot, as they stay more compact when cooled; and add the grated Castelmagno, flour, and egg; I usually do not add salt to the gnocchi, so I leave the choice to you. I added a pinch of mixed herbs, recommended by a dear friend from the production area.
Knead everything well and form a dough, which you will divide into equal pieces, from which you will then derive…
Little logs with a diameter of about half an inch, cut into small pieces of about 3/4 inch and with your fingers form small spindles
After preparing the ravioles, arrange them so that they do not stick together, on kitchen paper, and put the pot with water on the stove for cooking them
In the meantime, cut the cheese into small flakes, or grate it and melt it in the milk, if you prefer in a bain-marie.
Cook the ravioles and season them with the melted cheese
Serve steaming and fragrant in individual dishes!
You will be enchanted! Creaminess and taste will conquer you!
The ravioles, like classic gnocchi, should be consumed immediately or frozen; after cooking, they can also be consumed the next day. A tip I can give you to use up an abundance is to gratin them… They are spectacular!
The ravioles, like classic gnocchi, should be consumed immediately or frozen; after cooking, they can also be consumed the next day. A tip I can give you to use up an abundance is to gratin them… They are spectacular!
