Drive away with green broad beans and ricotta
120 recipes
Potato ravioli
ingredients
servings
4
Type 1 wheat flour
200 grams
Water
120 mL
Turmeric
1 pinch
Potatoes
3 unit
Garlic
2 wedges
Fresh rosemary
1 sprig
Fresh sage
1 pinch
Tomato paste
1 spoon
Extra virgin olive oil
1 spoon
Salt
1 pinch
Pepper
1 pinch
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Potato ravioli
Potato ravioli
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Potato ravioli are a poor recipe, typical of the rural tradition, here revisited in a 100% vegetable key. With a rustic flavor, they are as delicious as all simple things.
preparation
step 1
First, peel the potatoes and cut them into small cubes. Put them in a pan and season them with finely chopped aromatic herbs, garlic clove and oil.
step 2
Season for a few moments, then add the tomato paste and half a glass of water. Boil the potatoes over a low flame until they are soft and the liquid is completely reabsorbed.
step 3
Meanwhile prepare the pasta. Pour the flour in the center of the pastry board forming the classic fountain. Practice a groove in the middle and add turmeric and water. With the fork, little by little it incorporates the flour in the center until an increasingly thick mixture is obtained.
step 4
Then start kneading, collecting all the flour and forming a homogeneous loaf. Once ready, cover the dough with a bowl and let it rest.
step 5
Once ready, transfer the potatoes in a bowl, season with salt and pepper, then crush them with a fork so as to obtain a malleable mixture. Then let it cool.
step 6
Roll out the dough with a rolling pin or with the machine so as to form a sheet that is not too thin (I usually set the machine on the penultimate level). Distribute the filling on part of the pastry with a teaspoon or with the pastry bag.
step 7
Lay it on a second layer of puff pastry and press it gently around the filling, then cut the ravioli with the help of the pasta cutter wheel or with a coppapasta or a mold of your liking.
step 8
Cook the ravioli in boiling water for 5 minutes and season them as you wish. I find them excellent with a good vegetable sauce, with a mushroom sauce or with simple oil and sage.
