A beloved Laite dish: Fabrizia Meroi's tortelli welcome a chamois and mascarpone filling, giving the palate the intense flavors of the mountains.

CHAMOIS TORTELLI

Ingredients for 4 people

For the pasta

Approximately 420 g medium yellow paste potatoes
2 egg yolks
Salt, oil
200g about 200g 00 flour

For the filling

200 g spreadable cheese
50 g mascarpone cheese
150 g of chamois mozzarella

For the topping

60 g butter
40 g Parmigiano Reggiano cheese
1 tablespoon poppy seeds

Procedure

Boil potatoes in lightly salted water in 1 large pot, drain and sieve; once cooled, mix with egg yolks, salt, and flour quickly.

Prepare the filling: chop the mocetta with a meat grinder and mix thoroughly with the two cheeses.

Roll out the dough to a thin pasta sheet with a rolling pin; be careful to keep the surface of the work surface well floured so that the potato dough does not stick.

Cut out disks with the dough cutter about 2 inches across. Stuff each disc with a little of the chamois mixture; close in a half-moon shape, sealing the edge of the raviolos with the tips of a fork by incising slightly.

Dip them in lightly salted boiling water and when they come to the surface, drain them; arrange them on plates, topping with a little grated Parmigiano, poppy seeds and hot melted butter.