PASTA DISHES

LES RAVIOLES
Les ravioles (similar to gnocchi)
were once considered “the rich entree” for parties; in fact it was only made for weddings or special occasions.
Ingredients for 6 servings:
1.5 kilos of potatoes

4 hectograms of Toma cheese

2 eggs

3 tablespoons of olive oil

5 hectograms of flour

salt, pepper, just enough nutmeg
Dressing
butter, rosemary, a little cream, salt
Cook the potatoes and finely strain the potatoes together with the Toma cheese. Arrange the strained mix in a round pattern on a work surface. Add the egg, oil, salt, pepper and nutmeg, knead well and cut the pasta into slices. Roll the slices until they resemble a breadstick measuring approximately 2 centimetres in diameter. Then cut the breadstick into small pieces approximately 2 centimetres long and continue to roll them with one hand until they resemble a spindle (for those who do not know what a spindle looks like, think of trofie but bigger)
Cook in boiling salt water (approximately 1 litre of water for 100 grams of pasta with 10 grams of salt) for a few minutes: (les ravioles will float to the top when they are fully cooked) Remove from water and drain well, quickly pan-fry them in melted butter, cream and rosemary.

GNOCCHETTI KNOWN AS CHAIETTES
Ingredients for 6 people:
1.5 kilos of hard bread
1 egg

3 tablespoons of olive oil

4 hectograms of flour

1/2 litre of milk

salt, pepper, nutmeg
crushed laurel and garlic
a fistful of boiled spinach
dressing

1 hectogram of butter
crushed
herbs (thyme, sage, rosemary)

2 hectograms of pork sausage
Mince the bread and soak it in milk.
Add egg, oil, salt and blend with the flour.
Let the blend rest for half an hour, then add the minced herbs, spinach, pepper, nutmeg and mix well. Use a teaspoon to measure the mix to the size of approximately one gnocco and add a few at a time to boiling salt water. Wait for the calhetas to float to the top, drain, add the sauce and roast in the oven for a few minutes.
For the sauce
Melt the butter with minced herbs, add the sausage, roast and simmer with half a glass of red wine.

BREAD AND ONION STEW
Ingredients for 6 people:
6 large slices of stale bread

6 eggs

1.5 litres of broth

2 small onions

1 hectogram of butter

1.5 hectograms of our home-made cheese
Cut the onions, sauté them and set them aside.
Place the bread slices in a large pan and brown them lightly on both sides with knob of butter. Cover with the onions and the broth all the way to the edge of the slices. Break an egg over each slice of bread, cover the pan with a lid and continue cooking for a few more minutes.
Sprinkle with grated cheese and serve.

“Cumaut” Pumpkin Cream
Ingredients for 6 people:
1.5 kilos of pumpkin

3 or 4 potatoes

2 onions

2 carrots

2 tablespoons of olive oil

70 grams of butter

1 cup of cream

salt, pepper
Wash the pumpkin and cut it into small chunks, place it a pot and sear it for a few minutes over a thin layer of olive oil. Cover with water, add salt and pepper and cook at medium temperature for approximately 1.5 hours, stirring from time to time. Once fully cooked and strain it with a vegetable mill. Then add the cream and salt and pepper to your liking.
Pour over the bread toasted in butter and serve.