Ingredients for 4 people):

500 grams of potatoes, 10 cl of olive oil, 100 grams of fiscidu (goat cheese in brine similar to greek feta), 20 grams of crumbled dried mint, 2 cloves of garlic, 300 grams of flour, pinch of salt, water, tomato sauce and grated goat seasoned cheese.

Wash, boil the potatoes and just cooked remove from the water, immediatly peel and mash with a potato masher or with a fork. Heat oil and add chopped garlic, crumbled mint and grated fiscidu cheese (or Feta) and a pinch of salt (just little because the fiscidu is very salty) and add it to puree prepared before. Mix everything and set it aside. Prepare the dough with the flour, half a glass of water, a pinch of salt and 3 tablespoons of olive oil. Knead until is elastic and suitable for roll out a sheet from which are derived the circles of dough about 6/7 cm in diameter.


Place in the center of each disk of dough a spoonful of the filling that we have previously prepared, close the circle forming the crescents with a closure that recalls the ear of wheat. Obtained these ravioli, bring to boil in boiling water where you have added the salt and a little oil, when rising to the surface, after 5 minutes you take it with a slotted spoon and recline on a dish, on each of them with the help of a spoon, it puts a little ‘of tomato sauce and sprinkle with grated goat cheese.

If you wish, garnish with fresh basil leaves.

Leave a comment

Your email address will not be published.