The cajoncìe da megol vert are small crescent-shaped ravioli filled with wild spinach. They are a typical dish of the Ladin tradition: simple and poor, made exclusively with local products, today they would be defined as a “zero kilometer” proposal. Once, the spinach harvest was a ritual for all the Fassa families. The children plucked spinach in the fields, having fun making them pop between their fingers, while the mothers, cut the herbs with the zapadoa (a kind of knife with a handle attached to the cutting board) with a rhythm such as to recreate melodies for exciting dances.
Mix the flours, salt and eggs until a homogeneous mixture is obtained. Leave to rest for an hour. Brown the shallot and garlic in butter, add the spinach and season with salt, pepper and nutmeg. Cut the spinach with a knife and when cold add the ricotta and parmesan. Roll out the dough to a thickness of about 1 mm. Cut 8-9 cm discs, place ½ tablespoon of filling, brush the dough with a little water and close in a crescent shape. Cook in boiling water for 5-6 minutes, then season with melted butter and Trentin parmesan.
Recipe from the Chef – Patrick Schenk