Potato Ravioli Recipe
Category: Pasta
Servings: 4
Preparation Time: 1 hour
Cooking Time: 20 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| 00 Flour | 200g |
| Eggs | 2 |
| Potatoes | 330g |
| Sausage (unshelled) | 130g |
| Grana Padano DOP Cheese | 50g |
| Thyme | 6g |
| Mint | 6g |
| Chives | 6g |
| Parsley | 6g |
| Garlic | 2 cloves |
| Nutmeg | to taste |
| Fine Salt | to taste |
| Water | as needed |
| Butter | 40g |
| Sage | 6 leaves |
Instructions
Preparing the Ravioli Dough
- Start by preparing the ravioli dough. In the bowl of a stand mixer, sift the 00 flour. Attach the K-hook and mix on medium-high speed until the dough becomes smooth and elastic. Alternatively, you can knead the dough by hand on a flat surface.
- Once the dough is well-mixed, transfer it to a clean countertop or cutting board. Shape it into a ball, cover it tightly with plastic wrap, and allow it to rest for at least 30 minutes.
Making the Potato Filling
- Peel and cook the potatoes in boiling water until tender. Drain them well and let them cool slightly.
- Once cooled, slice the potatoes and place them in a food processor. Add a pinch of fine salt, and pulse until the mixture turns into a smooth purée.
- Meanwhile, remove the casing from the sausage. In a skillet, cook the sausage over medium heat, breaking it into small pieces until it’s fully browned and cooked through.
- Once the sausage is ready, add it to the mashed potatoes. Then, add parsley, mint leaves, and chives to the mixture.
- Add Grana Padano cheese and freshly grated nutmeg to the filling. Process everything in the food processor until the mixture is smooth and creamy.
- Transfer the filling into a small bowl and set aside.
Shaping the Ravioli
- Flour a ravioli mold or a clean work surface. Roll out the pasta dough to about 1-2 mm thickness, making sure the dough is smooth and even.
- Using the ravioli mold, press one sheet of dough onto the surface. Fill a piping bag with the prepared potato and sausage mixture.
- Pipe a small amount of filling into each cavity of the ravioli mold, ensuring each portion is centered.
- Lightly brush the edges of the dough around each filling with water to help seal the ravioli.
- Roll out the second sheet of dough, and gently place it over the first sheet with the filling. Press down gently to seal the ravioli.
- Using a sharp ravioli cutter or a knife, trim the excess dough around the edges, leaving a neat, sealed ravioli.
- Carefully remove the ravioli from the mold and place them on a floured surface or a kitchen towel to prevent sticking.
Cooking the Ravioli
- Bring a large pot of salted water to a boil.
- While the water is heating, heat the butter in a large pan over medium heat. Add the sage leaves and sauté them in the butter until they begin to crisp slightly, infusing the butter with a delicious, aromatic flavor.
- Once the water is boiling, gently drop the ravioli into the pot and cook for about 3-4 minutes, or until they float to the surface.
- Using a slotted spoon, carefully remove the ravioli from the pot.
- Add the cooked ravioli to the pan with the butter and sage. Toss them gently in the butter to coat evenly. Cook for another 1-2 minutes to give them a slightly crispy texture.
- Once done, remove from heat and transfer the ravioli to a serving platter. Serve hot and enjoy your homemade potato ravioli.
Serving Suggestions
This potato ravioli pairs beautifully with a drizzle of extra virgin olive oil or grated cheese on top. You can also serve it with a side of sautéed vegetables or a fresh salad for a complete meal. For an extra touch of flavor, sprinkle some fresh cracked black pepper before serving.
Enjoy your homemade ravioli!
