for 6 people
- 150 grams of potatoes
- ½ kilo of fresh Bellino Toma cheese
- 1 whole egg
- ½ kilo of durum wheat flour
- 2 spoonfuls of olive oil
- 200 grams of butter
- 100 grams of butter
- salt

Cook the potatoes, strain them and mix together with the Toma cheese. Make a hollow with the mixture on the tornoira (wooden board with edges of 8-10 cm in height).
Add the egg and the oil and knead. Add the flour until a consistent dough is formed and shape the dough into a slipper shape. Using the redoira cut the mixture into 3 cm. slices. Sprinkle the tornoira with flour. Roll the slices into breadstick shapes of 2 cm in diameter. Then roll the mixture on the tornoira with the palm of the hand to form raviolis, of typical shape, with a length of 4 cm and a diameter of about 1 cm. Sprinkle flour over the raviolis . Then pour into a pan of boiling water and remove when they rise to the surface. Place in a dish together with the cream and add the melted butter.