Homemade Valtellina Ravioli with Potato, Cabbage, and Sage Butter

Ravioli alla Valtellinese Recipe

Category: First Courses (Primi Piatti)
Servings: 4

If you’re in the mood to make something truly unique and rich in flavor, this Ravioli alla Valtellinese recipe will transport you to the picturesque Valtellina region in Northern Italy. These ravioli are delicately filled with a savory mix of potatoes, cabbage, and fragrant herbs, all wrapped in a rustic, slightly nutty dough made from both traditional wheat flour and buckwheat flour. The dish is then lovingly topped with melted butter, fresh sage, and a generous sprinkle of Valtellina Casera cheese. The result is an indulgent, comforting dish, perfect for a special meal.

Ingredients:

Instructions:

1. Prepare the dough:
   Start by preparing the fresh pasta dough. In a large bowl, combine the all-purpose flour and buckwheat flour. Make a well in the center, and crack the four eggs into it. Using a fork, gently start whisking the eggs and incorporating the flour from the edges. As the mixture begins to come together, continue mixing with your hands until the dough forms. Knead the dough on a clean surface until it becomes smooth and compact. The texture should be slightly firm but not too dry. Once ready, wrap the dough in plastic wrap and allow it to rest for about 30 minutes. This step ensures the dough will be easier to roll out.

2. Prepare the filling:
   While the dough rests, move on to making the filling. Peel the potatoes and cut them into thin strips, then dice them into very small cubes. Remove the tough core from the cabbage and slice it into julienne strips. Finely chop the sage leaves. In a pan, melt 30g of butter over medium heat and add the chopped sage. Stir briefly to release the fragrance. Then, add the diced potatoes and cabbage to the pan. Season with salt and cook for about 10 minutes, stirring occasionally, until the vegetables soften and take on a golden-brown color. If the mixture starts to stick, add a splash of water to help it cook evenly. Once the filling is ready, transfer it to a bowl, and remove the garlic cloves. Use a fork to mash the mixture slightly, leaving a bit of texture but ensuring everything is well combined.

3. Roll out the dough:
   Once the dough has rested, roll it out using a rolling pin. Aim for a thickness that is not too thin—this dough can be a bit delicate and may tear if rolled too thin. If you have a pasta machine, use it to get an even thickness. Once rolled, lightly brush the edges of the pasta sheet with a bit of water to help seal the ravioli. Lay another sheet of pasta over the top and press down gently to seal the edges.

4. Shape the ravioli:
   Using a ravioli cutter or a round cookie cutter, carefully cut the ravioli into individual pieces. You should have a nice, uniform shape with the filling sealed inside. If any of the edges aren’t sealing properly, gently press them together with your fingers or a fork.

5. Cook the ravioli:
   Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water, cooking them in batches to avoid overcrowding. Boil for about 3-4 minutes, or until they float to the surface and become tender. Use a slotted spoon to remove the ravioli from the water and set them aside.

6. Prepare the butter and sage sauce:
   In a large pan, melt 50g of butter over medium heat. Add fresh sage leaves and allow them to crisp up and infuse the butter with flavor. When the butter has browned slightly, gently toss the cooked ravioli in the pan, making sure they are coated in the rich sage butter sauce. Season with freshly ground black pepper to taste.

7. Finish and serve:
   Grate the Valtellina Casera cheese using a coarse grater, and sprinkle it generously over the ravioli. Cover the pan briefly with a lid to allow the cheese to melt slightly into the ravioli. After a minute or two, remove the ravioli from the pan and plate them. Serve immediately, enjoying this delightful Valtellina-inspired dish that perfectly balances comforting flavors and textures.

Tips for Success:

• If you don’t have a ravioli cutter, you can use a round cookie cutter or even the rim of a glass to create uniform ravioli shapes.
• The filling can be prepared a day in advance for added convenience, and the ravioli can also be frozen before boiling if you’d like to save some for later.

This Ravioli alla Valtellinese recipe is a beautiful, hearty dish, perfect for celebrating the flavors of Northern Italy. Whether you’re cooking for family or friends, the combination of the rich, nutty dough and savory, aromatic filling will certainly impress and delight. Enjoy the warmth of Valtellina right at your dinner table!