Casa Radicci/Recipes/POTATOES RAVIOLI


10 October 2017 By


250 g flour (150 gr semolina, 100 g flour 0), 125-150 ml water, 2 sprigs of thyme, ½ kg potatoes, 100 gr soft goat cheese (for me stracchino Spega), 40 g pecorino cheese, 15 mint leaves, 500 g peeled tomatoes, 1 red onion, 1 sprig of basil, salt, black pepper, extra virgin olive oil.


Prepare the dough: put the flour into a bowl, make a hole in the center, add a pinch of salt, thyme leaves and water. Knead at first with a fork, then with your hands, moving on a floured pastry board. You have to get a homogeneous mixture. Form a ball, wrap in plastic and let rest in the fridge for 1 hour. Meanwhile prepare the filling: wash potatoes keeping the peel and steam in the pressure cooker basket for 15 minutes from the whistle. If you do not want to use the pressure cooker boil potatoes in salted water for 30 mins. Peel and mash potatoes still hot and put them in a bowl. Let cool. Meanwhile wash the mint leaves, dry and mince them.

Add mint, grated pecorino cheese and goat cheese. Stir well, add a pinch of pepper and salt. Cover the bowl with plastic and place in refrigerator.

Prepare the sauce: thinely chop red onion and mince (using a knife) peeled tomatoes.

Heat 1 tablespoon of oil in a pan, add the onion and cook 5 minutes. Add salt and tomatoes, cover with a lid and cook about 15 minutes. Add the basil and 4-5 mint leaves.

Take back the dough, divide it in 2 parts and pass them, one by one, in the pasta machine getting thin rectangles.

NOTE: keep always cover with plastic the dough and always flour very well each rectangles before rolling it in the pasta machine.

Cut out some disks (you can use a cutter of 10 cm or a glass) and fill them with a full teaspoon of potato stuffing.

Stretch it a little and form your ravioli closing and pinching the dough upward.

Cook the potato’s ravioli in boiling salted water for about 6 minutes.

season with tomato sauce and serve