Cialzons di Timau

Ravioli Filled with Potato and Ricotta

Preparation info

  • Serves


    (about ravioli)
    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This filling reminds me of blintzes. It is not at all heavy, as you might expect when wrapping potato inside noodle dough. The ricotta makes the filling surprisingly light, as does the hint of lemon and mint. You may make the filling the night before and then shape and cut the ravioli a few hours before cooking them. These ravioli are from the Italian province of Friuli.


  • 4 or 5 very large russet potatoes
  • cups fresh ricotta cheese (see Note)
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon grated lemon zest
  • ½ teaspoon ground cinnamon
  • Salt and freshly ground pepper to taste
  • Basic Homemade Pasta for 8
  • ¾ cup unsalted butter, melted
  • ½ cup freshly grated Parmesan cheese


    Preheat the oven to 400°F. Bake the potatoes until tender, about 1 hour. Let stand until cool enough to handle. Cut each potato lengthwise in half and scoop out the pulp. Put the pulp through a ricer or mash it well with a fork.

    Measure 3 cups potatoes and mix it with the ricotta, mint, parsley, lemon zest, cinnamon, and salt and pepper to taste. Cover and refrigerate until cold, at least 2 hours or up to 24 hours.

    Roll the pasta dough up to (not through) the thinnest setting as directed on. Fill and cut the ravioli, placing a generous tablespoon filling for each piece at -inch intervals.

    Heat a large pot of salted water to boiling. Drop in the ravioli and simmer about 5 minutes. Remove them with a slotted spoon or large skimmer. Shake off the excess water and place on serving plates. Drizzle with the melted butter and sprinkle with Parmesan. Serve hot.