Cialzons di Timau

Ravioli Filled with Potato and Ricotta

Preparation info
  • Serves


    (about ravioli)
    • Difficulty


Appears in

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.