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"Cajincì" - Typical ladin ravioli

Culinary delights from South Tyrol

For 4 persons


  • 150 g rye flour
  • 100 g wheat flour
  • 1 egg
  • 50-60 ml lukewarm water
  •  1 table spoon oil
  • salt


  • 150 g spinach, boiled (ca. 300 g freshspinach)
  • 50 g onion, finely chopped
  • ½ garlic clove, finely chopped
  • 1 table spoon butter
  • 100 g curd cheese or ricotta romana cheese
  • 1 table spoon grated parmesan cheese
  • 1 table spoon finely chopped chive
  • 1 knife point grated nutmeg apple, freshly ground pepper, salt 


  • grated parmesan
  • brown butter
  • chive, finely chopped


  • Mix the two types of flour on a pastry board and add salt.
  • Whisk the egg with the lukewarm water and the oil, pour it in the centre of the flour rim
    and knead the dough from inside to outside until it is smooth
  • Cover the dough and let it rest for 30 minutes.


  • Chop the spinach finely, fry in butter the onion and the garlic fry in butter, add than the spinach and cool it  slightly.
  • Add the curd cheese, the parmesan, the garlic clove, the nutmeg apple, salt and pepper and mix it.
  • Use the pasta machine to prepare a thin dough. 
  •  Work as quickly as possible, so that the dough does not dry out.
  • Cut out with a round, smooth cutter blades of about 7 cm diameter.
  • Pour the filling with a small spoon or using piping bag in the middle.
  • Moisten the edge with water and fold the dough crescent-shaped.
  • Immediately press the edges with the fingers.
  • Boil the ravioli in salted water, remove with them with a slotted spoon and serve.
    Sprinkle the ravioli with parmesan cheese and serve with brown butter and chives

Cooking time: 3-4 minuti

Tips and recommendations: you can mix all the ingredients for the dough in a bowl and knead it afterwards on the work surface
(table or pastry board). You can also add to the filling boiled or mashed potatoes 

Source:  "So kocht Südtirol, Eine kulinarische Reise von den Alpen in den Süden"



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