This is a recipe I was kindly given when I went on vacation in the Hautes-Alpes (long ago!) I do not know if it’s the official recipe but I find it good so I changed nothing.

1 St-Marcellin, no matter where I was refining of St. Marcellin cool enough in stock direct from the Lyon area (thank you Gerard and Monique)

Photo_367Photo_369

1 very large potato with firm flesh

1 egg

pepper

Oil for frying

flour

With my 5 cheese (570 gr) I used 1.350 kilos of potatoes cooked and peeled 260 g of eggs, I thought to weigh everything for you, that’s not pretty;)

Cook the potatoes in water, peel and cut into pieces

St-Marcellin cut into pieces

In a large bowl mix the potatoes, cheese and eggs with a little pepper in a blender and then go to make a coarse purée in which I always leave a few small pieces of sweet (but not mandatory it is especially my mixer is not very tough, I always fear that makes the soul, too: ()

Photo_371

While there, you put your hands in the dough is the case to say! it has to be floured hands and take the equivalent of a tablespoon to form a scoop and then thrown into the frying is allowed to brown the ravioli in the egg has time to cook and is drained c ‘is

Photo_372Photo_374

1, I have no hands-2 very large, it was a bit of flour everywhere!

Photo_375

Good and where it is sweet??

It happens: the ravioli are served with jam (and honey is good too but the theme is the grape here …), a homemade grape jelly, but not by me (thank you Marie-Christine, my neighbor), we have previously placed in the microwave to liquify a bit to soak it easier

Photo_377

photo for the contest

Uh if you think the next “sweet invites himself in the salt” is honey I could show the same recipe?? no I dare not joke though …

All the contest rules are at Minouchkah and his culinary passion