| Ravioli stuffed with potatoes and leeks |
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Ingredients (Yield: 8 servings)
| Dough: |
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300 gr. flour |
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2 eggs |
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1 tablespoon olive oil |
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1-2 tablespoons water |
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salt |
| Stuffing: |
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450 gr. potatoes |
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450 gr. leeks |
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30 gr. butter |
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3 tablespoons oil |
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thyme (optional) |
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2 tablespoons grated Parmesan cheese |
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salt, pepper and ground nutmeg |
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1 egg (to brush dough) |
| Seasoning: |
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80 gr. butter |
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5-6 leaves sage |
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| 1) |
Peel potatoes and wash leeks, remove root and green. Weigh 300 gr. of both and slice (tagliatele a rondelle). |
| 2) |
In a pot warm oil and butter, add leeks (fateli insaporire per qualche istante) then add potatoes, stir well, salt, cover and cook until vegetables are well done. Sift and put il ricavato in a bowl, add grated Parmesan, sprinkle salt, pepper, nutmeg. Mix well and let stand in the refrigerator for about two hours. |
| 3) |
Place flour on baker’s board, sprinkle a pinch of salt, make a well in center and drop eggs, pour oil and a tablespoon of water and sprinkle salt. Blend together and knead until smooth and elastic. In case the dough is slightly hard (dura) add a tablespoon of water. Wrap and let stand in a cool place for 30 mins. |
| 4) |
Put the warm meat through a food chopper 2/3 times. Add spinach (sauted with butter and chopped fine), grated Parmesan, egg, a pinch of ground nutmeg, salt and pepper. Mix well. |
| 5) |
Place ravioli in boiling water and cook 2-3 mins. Drain and toss in a frying pan with butter and sage (or spoon gravy over). |
Best wine with this dish: Langhe Arneis
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