This is a very traditional Northern Italian dish, and its preparation varies from village to village. It is usually served as "primo piatto", a starter. It combines a very interesting mix of sweet and savoury flavours and is usually served sprinkled with smoked ricotta cheese and drizzled with melted, browned butter. Enjoy, if possible, with red or white wines from the "collio" in Friuli.

Ingredients

1 serv.

Dough
g flour↗100
egg↗1
pinch salt↗1
Filling
large potato (cooked and mashed)↗1
small onion (finely chopped)↗1
tablespoon parsley (chopped)↗1
tablespoon mint (chopped)↗1
egg yolk↗1
tablespoon sugar↗1
pinch lemon, cest↗1
pinch salt↗1
pinch cinnamon↗1
Garnish
g ricotta cheese (smoked)↗50
tablespoons butter (melted and browned)↗2

Step-by-step instructions

1
Prepare dough out of ingredients, knead well and let rest for about 20minutes in the fridge.
2
Mash potatoe and mix with all of the other ingredients for filling.
3
Roll dough very thinley using a rolling pin or pasta machine.
4
Cut out rounds (of about 2 inch diameter).
5
Place a generous teaspoon of filling in the center of one round and cover with a second.
6
Use a fork to press dough together.
7
Cook pasta for about 3 minutes until done.
8
Drizzle with melted and browned butter and smoked ricotta cheese.

Source: food.com

Original recipe ↗

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