The ravioles with blue cheese from the Po Valley with thyme scent. In the Po Valley, gnocchi are also made this way. The ravioles, a first course that has roots in the nearby Maira Valley, where they were traditionally born. A simple delight as I often write, definitely finger-licking good. They are made with a basic and robust dough with local cheese, potatoes, and in this recipe also some thyme, which with its intense aroma goes well with this traditional dish. Seasoned with a rich and fragrant blue cheese fondue, produced in the area. Flavors that tell the modern mountain traditions connected to the past. A taste that speaks of the slow and precious passage of time that waits. The recipe I present to you is for 4 people
Subsequently other recipes with reference to the products of the Cuneo valleys.
- Difficulty: Easy
- Cost: Inexpensive
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs potatoes
- 3.5 oz cheese (mountain blue cheese)
- 2 pinches thyme (generous)
- 1 egg
- 1.25 cups flour
- 0.85 cup milk
- 7 oz cheese (blue cheese, type blue)
- 1 pinch thyme
Useful Tools
A mixing bowl, a potato ricer or masher, a pot for cooking and a pan for the fondue.
- Bowls
- Pans
- Pots
- Potato Mashers
Steps
Cook the potatoes with their skins after washing them well, mash them and add them to the rest…
After boiling the potatoes, while they are still hot, mash them and add them to the rest of the ingredients; mix carefully and…
Form into logs of 0.6 inches that you will cut into pieces about 0.8 inches
Shape them into a spindle.
In a pan, heat the milk and add the cheese and let it melt.
With this sauce, dress the ravioles that you will have cooked in plenty of salted water and removed as soon as they rise to the surface.
Serve with the addition of cheese flakes and a pinch of thyme
Some Additional Tips
Use still warm potatoes to make the ravioles and gnocchi in general, as they cool they will give consistency to the dough. Work quickly otherwise the potatoes become sticky, do not use potatoes cooked the day before, or from the refrigerator. You can use dried thyme, but fresh certainly offers something special. To complete the dish, add bits of boiled chestnuts and serve with a good glass of red wine.
