culirgionis e patata
Potato ravioli
ingredients
Serves 4
400g of flour
4 medium sized potatoes (approx 500g)
120g of Viscido cheese (if you cannot find this then use Feta)
80g Pecorino stagionato (aged Pecorino cheese)
1 onion
2 cloves of garlic
A bunch of fresh mint
Tomato pasta sauce (see Pasta & soups - chard ravioli recipe)
30g of lard
method
Place the flour on a work top and make a well in the middle. Prepare
some slightly salty tepid water and slowly add to the well of flour bringing
the flour and water together from the centre with two fingers. Take your
time with this process, add the water a little at a time so as not to
be left with a too wet pasta. Once you have brought all of the pasta and
water together to form a pliable consistent pasta put it to one side whilst
you prepare the filling.
Boil the potatoes in slightly salty water, peel whilst hot and then place
them in a bowl and mash with a fork. Now add your cheeses (grated) and
mix together without adding any salt. Finely chop the onion and fry over
a medium heat with the lard. Crush the garlic and add to the onions with
four or five leaves of fresh mint. The idea here is to bring all of these
flavours together in the pan and soften the onion and garlic, be careful
not to over fry and colour the onions too much. Once the onion, mint and
garlic have all softened and begun to slightly colour add to the potato
and cheese mix and fold together with a fork.
Take the pasta that you made earlier and knead for a minute or two, roll
out on a work surface and using either a stamp or a glass cut into discs
of between 8-9cm. Now place a small ball of your potato mix in the centre
of your pasta discs and close into a cone shape crimping and sealing the
edges tightly. Once you have made all of the ravioli lightly sprinkle
them with flour.
Bring a pan of salty water to the boil and add the ravioli in batches
removing them with a slotted spoon when they float to the surface.
Serve with a tomato sauce (see the chard pasta recipe under this same
section) and lots of grated pecorino cheese.