It's time to think of the Christmas menu! Do you already have any ideas? We give you a suggestion, or rather three: one for thestarter (below), one for the main door and one by one pre-dessert really special. And for every course we will also advise you the bubbles to match!

Ravioli yes, but fried and eaten with your hands

To start we imagined one informal proposal that warm the atmosphere and that, after the first greetings and best wishes, melt your guests in chatter and laughter, while you toast and discard the presents. It is about ravioli as tradition dictates: abandoned, however, the stock that makes them a classic first course of parties, they become fried and stuffed with potatoes, ham and mozzarella, turning into a surprising appetizer. Served in Christmas baskets that the guests can pass among them, can be tasted even without being seated at the table, like a standing aperitif, eating them directly with le hands (do not forget, by the way, to make small napkins available!).

Sparkling wine to toast: who starts well …

Accompany the ravioli with a glass of Rotari Brut Trentodoc with which to toast at Christmas by officially opening the lunch: from elegant bubbles, perfect to celebrate special moments, this classic mountain method sparkling wine from the scents of ripe yellow fruit, citrus fruit and bread crust, with his wide and rich taste gives the right freshness to the palate at every sip.

The recipe of fried potato ravioli

Here's how to make fried potato ravioli. The recipe is simple and requires approximately one hour of time. We advise you to use one Trentino mountain potato with very solid and tasty pasta. You can find it only from autumn to spring because it comes preserved in its natural state without subjecting it to chemical treatments, but exploiting the low temperatures of the altitude.
Once ready, it is important then that you serve the ravioli immediately, again very hot and crisp.

Ingredients for 12 people
500 g potatoes
500 g flour
350 g mozzarella
100 g cooked ham
an egg
nutmeg
fry oil
salt

Method
Boil the potatoes with the peel, drain them, peel them, pass them, collect them in a bowl and, still warm, mix them with the flour, an egg, a pinch of salt and a grated nutmeg.

Transfer the dough on a floured surface, work it briefly and let it cool. Chop the cooked ham along with the mozzarella.

Roll out the dough into a sheet of 3 mm thick, cut it into squares of 7 cm on each side, put at the center of each a teaspoon of chopped then close by folding them in a triangle: you will have to get around 36 ravioli.

Fry them in plenty of hot oil (they must float), drain them with a perforated spoon as soon as they are golden brown, then drain them on a double sheet of kitchen paper and serve them.