Potato and goat cheese ravioli with butter to cannell

2_03482 POTATO and GOAT CHEESE RAVIOLI with CINNAMON BUTTER (CIALZONS) INGREDIENTS for 6 PERSONS 200 g of browse all? fresh eggs, 500 g of potatoes, 200 g of frozen spinach 250 g of semi-mature goat cheese, an egg, 3 tablespoons breadcrumbs, 40 g of raisins, 2 tablespoons of sugar, 150 g butter, a teaspoon of cinnamon powder, 40 g candied orange and Citron, diced, salt.

Place 3 l water in a casserole with potatoes, peeled, washed and cut into quarters.

Cook till they are tender (20 minutes from a boil), combining 2 tablespoons coarse salt almost at the end of cooking.

With a slotted spoon, drain and mash with potato masher, leaving him to fall into a bowl.

Place frozen spinach in boiling water of potatoes and cook 3 minutes to boil.

Drain, raffreddateli strizzateli in cold water and well with your hands.

In a pan melt 20 g of butter and let saporire spinach for a few minutes.

Beat them with pieces of goat cheese, yolk, breadcrumbs, half sugar and a pinch of salt.

Add the pureed potatoes with half raisins soaked and squeezed.

Stir and let cool 10 minutes in the freezer.

If the filling is not substantial enough to unite more breadcrumbs.

Bring to a boil 5 litres of water in a pot, add salt with 5 tablespoons coarse salt.

Cropped from the browse as many disks is possible with a pastry cutter.

Brush on one side only, with a thin layer of egg white.

Place a scoop of filling in the center of each disc folded mid discs, pinching the edges and pulling upward.

Cook in boiling water until they come to the surface (5 m).

Drain them with a ladle onto a serving dish.

Melt the remaining butter in the Pan washed and dried.

Insaporitevi 30 seconds remaining and the raisins candied fruits.

Pour the hot sauce over the ravioli, spolverizzateli with cinnamon and sugar remained and serve immediately.

The cialzons can be served with different sauces.

Below we offer a classic and unusual with Mediterranean flavors.

With mint and BRANDY: Dissolve 130 g of butter in a frying pan with the leaves of a sprig of mint strips.

Squirt 1/2 with glass of brandy and let evaporate over medium heat 3 m.

cialzons boil in chicken broth or Bouillon, drain, place on a serving dish and sprinkle them with grated smoked ricotta.

Add a few tablespoons of the cooking broth to the sauce and let thicken over high heat.

Pour the hot sauce over the ravioli and garnish with a sprig of Mint.

With tomatoes and olives: Divide slices 60 g of pitted black olives and 200 g of cherry tomatoes.

Add 2 tablespoons frozen chopped onion in a saucepan with a glass of extra virgin olive oil and tomatoes, spolverizzateli saucepan with a tablespoon of sugar and lightly caramelize them.

Add the olives, 20 g of sultanas soaked and squeezed, 20 g of pine nuts and leaves of a sprig of Marjoram.

Seasoned boiled ravioli and finished with clumps of Marjoram.