Potato filled ravioli

Prepare the dough. Put the flour and a pinch of salt in a bowl or on a work surface. Stir to blend. Make a well in the centre and add the eggs. Incorporate the flour into the eggs gradually with your fingertips. Then add, gradually, some tablespoons of water till a soft dough forms. Cover with a napkin and allow to rest for about 30 minutes.
Meanwhile wash the potatoes and steam them till tender; run them under cold water for peeling. Mash with a potato masher. Combine, in a bowl, the mashed potatoes with cinnamon, sugar, brandy, mint and parsley finely chopped.
In a saucepan, put 50 g of butter and the onion, chopped. Cook gently for few minutes and then add the mixture of mashed potatoes. Season to taste with salt.
Roll out the dough on a lightly floured surface; in this case the dough must not be too thin. Cut the pasta with a round cutter (it may be useful a wine-glass). Dip a pastry brush or your fingers sparingly in water and moisten the pasta dough along the edges. Drop 1 teaspoon of the filling in the center and then fold in half. Transfer to a floured tea towel and rest for 1 hour. We suggest you not to put an agnolotto on another; in this case they might stick.
Bring a large saucepan of stock to boil; toss in agnolotti and cook until puffy (cooking time depends on dough thickness: about 10 minutes). Drain well. Serve with 100 g of melted butter and grated Parmesan.

Note

• - The recipe is not very easy but it's very good. The filling is tasty.
• - It's a tasty one-plate meal; you only have to finish your meal with some fresh fruits.

Variations for light food

You can use olive oil instead of butter preparing the mashed potatoes; for your dressing you may substitute butter and grated Parmesan with olive oil and some tablespoons of dried chives.

What's the right wine ?

Our suggestion is: "Collio Pinot Grigio" (white wine from Friuli-Italy).