Ingredients for 4 people

300g of boiled potatoes
50g of ricotta cheese
100g of chopped Zuccato sauerkrauts
fresh egg pasta
For the sauce
parmesan cheese
1 clove of garlic
Extra virgin olive oil


Mix the potatoes with ricotta cheese, chopped cabbage, salt and nutmeg. Roll the egg pasta into thin sheets and with the mixture previously formed, place small balls in the center at a distance of 2 cm from each other.
Brush the pastry with beaten egg and cover with another sheet of pasta. Press down so to let the air out and cut the ravioli shapes with the wheel. Put in blender basil, garlic, parsley, Parmesan, walnuts, olive oil and salt and blend everything finely.
Cook the ravioli and toss them with the sauce, sprinkle well with of pecorino cheese flakes.