Zlikrofi-Style Ravioli del Carso
These small, pinched potato and smoked bacon pasta parcels are known locally as žlikrofi among the Slovene-speaking communities of the Karst plateau.
- Prep
- 50 min
- Cook
- 20 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Potato ricer
- •Rolling pin or pasta machine
- •Fluted pastry cutter
- •Large saucepan
- •Frying pan
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 18 g
- carbs
- 64 g
- fibre
- 4 g
- protein
- 14 g
- calories
- 480 kcal
Instructions
- 1
Combine the flour, beaten eggs, half the salt, and water in a mixing bowl until a dough forms.
- 2
Knead the dough on a work surface for 10 minutes until smooth and elastic.
- 3
Cover the dough with an upturned bowl and let it rest for 30 minutes at room temperature.
- 4
Fry the minced pancetta and onion in lard over medium heat until golden and sweet.
- 5
Press the hot peeled potatoes through a ricer into a clean bowl.
- 6
Fold the fried pancetta mixture, marjoram, remaining salt, and black pepper into the warm potatoes.
- 7
Roll the potato filling into small hazelnut-sized balls, roughly 1 cm in diameter.
- 8
Roll the rested pasta dough out very thinly to roughly 1 mm thickness.
- 9
Arrange the filling balls along the dough, fold the pasta over, and seal around each ball firmly.
- 10
Cut between the balls with a pastry wheel and press the top of each dumpling to form a hat shape.
- 11
Cook the dumplings in boiling salted water for 3 minutes after they float to the surface.
- 12
Warm the butter in a pan until foamy, toss the drained dumplings gently, and scatter with fresh chives.
Chef's tips
Keep the rolled pasta sheet under a slightly damp cloth so it does not dry out while shaping. Season the potato filling generously while still warm so the flavours blend smoothly. Press a light indentation into the centre of each dumpling just before cooking to ensure even heat transfer.
Ingredient substitutions
- smoked pancetta → finely diced speck or traditional pork cracklings (zaseka)
- fresh marjoram → dried marjoram or minced fresh thyme
Storage
Freeze uncooked shaped dumplings on a floured baking sheet before transferring to an airtight bag for up to one month.
Reheating
Boil frozen dumplings directly in salted water without defrosting, simmering for 4 minutes until tender.
Common mistakes to avoid
- •Rolling the pasta too thickly, making the folded edges tough and chewy.
- •Allowing the potatoes to cool completely before ricing, which makes the filling heavy and gluey.
- •Skipping the indentation on top, which prevents the thickest part of the dumpling from cooking through.
Serving suggestions
Cooked Zlikrofi-Style Ravioli del Carso?
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