Pasta · Pasta shape · Short entry
Ravioles della Val Varaita
Small cylindrical dumplings of potato, egg and cheese from the Varaita and Maira valleys in the Alps west of Cuneo. They are not filled pasta: the potato and cheese go into the dough itself. They are rolled by hand on the board, and the rolling gives them their name.
A mountain dumpling
The Province of Cuneo says ravioles are cylindrical, not rectangular like ravioli. Their dough contains egg, mashed boiled potato and cheeses such as Toumin dal Mel. Pieces are rolled on the work surface, raviulè in Piedmontese, which gives the name. They are traditional in the mountain areas, particularly the Valle Maira and the Valle Varaita.
They are served with a cheese sauce made with Castelmagno, or with browned butter and cream.
How it connects
Pasta shape
- similar Gnocchi di patate
