Ingredients Flour, cream from mountain pastures, and salt. For the filling, potatoes and tips of nettles or other wild greens.
How Made The flour is sifted onto a wooden board with a pinch of salt and kneaded with cream (today also with olive oil) for a long time until a firm, smooth dough forms. The dough is left to rest, then rolled out into a thin sheet. Tablespoons of filling are placed on half of the sheet at generous intervals. The sheet is folded over and pressed closed around the filling. A wheel-type pasta cutter is used to separate large ravioloni. They are deep-fried or cooked on a griddle.
