Ingredients
Boil the potatoes, peel them and sieve them while still warm. Heap onto a work surface, add the flattened toumin toma cheese, flour, egg, salt and knead until you get a smooth dough that isn’t sticky.
Break the dough up into pieces and roll out small sausages a couple of centimetres in diameter which you then cut into pieces that are of that same length. Moulding them between the palms of your hands one by one, form the traditional shape of ravioles, which bulge in the middle and taper at the ends.
Cook the ravioles in salted boiling water for a few minutes. In the meantime, prepare the sauce. Fry the butter in a pan until it turns fairly dark, then add the cream and briefly cook over a medium heat. When the ravioles float to the surface, skim them off and arrange them in a serving dish. Flavour with the fried butter, dust with the grated cheese and serve.
Ravioles are not agnolotti; instead they are potato gnocchi from the Varaita valley, kneaded with toma cheese and notable for their typical elongated spindle shape.