Ravioli alla valtellinese

Ravioli alla valtellinese are a typical dish from Valtellina, an alpine area in Lombardy. However, there is no official or universally accepted recipe for ravioli alla valtellinese, since it is a dish that can vary enormously based on family and local traditions. But I can provide you with a standard version of this recipe that you can modify according to your tastes and needs.

Ingredients

• For the pasta:

  • 300 g durum wheat flour
  • 3 eggs
  • 1 pinch of salt

• For the filling:

  • 200 g Valtellina bresaola cut into small pieces
  • 150 g casera (typical Valtellina cheese), grated
  • 1 boiled and mashed potato
  • Salt and pepper to taste
  • Nutmeg (optional)

• For the seasoning:

  • Melted butter
  • Fresh sage
  • Grated parmesan

Preparation

1. Start by making the pasta: place the flour on a work surface, make a well in the center and add the eggs and salt. Knead vigorously until you obtain an elastic dough, then cover with a cloth and let rest for at least 30 minutes.
2. Meanwhile, prepare the filling: mix the bresaola, casera, potato, salt, pepper and nutmeg in a bowl until you obtain a homogeneous mixture.
3. Roll out the pasta with a rolling pin or pasta machine until you get thin sheets.
4. Distribute small portions of filling on the sheet, spacing them a few centimeters apart.
5. Cover with another sheet of pasta and seal well around the filling to form the ravioli. Make sure to push out the air and seal the edges carefully.
6. Cut the ravioli with a pasta cutter wheel or a specific stamp.
7. Cook the ravioli in plenty of salted water for about 4-5 minutes or until they float to the surface.
8. Meanwhile, melt the butter in a pan and add the sage leaves to flavor it.
9. Drain the ravioli, dress them with the melted butter and sage, and sprinkle with grated parmesan before serving.

Curiosities

The choice of casera, a typical Valtellina cheese with a delicate aroma and melting texture, pairs perfectly with the aged and flavorful bresaola, creating a balance of flavors that recalls the culinary traditions of this splendid mountainous region.