Potato Ravioli
Pasta and Pizza • Italian
Description
Potato Ravioli
Ingredients
- Pasta shells 5 oz
- Semolina to taste
- Radicchio Salad 1 piece
- Spanish onions 1 head
- Balsamic Vinegar 5 fl oz
- Olive Oil 0 fl oz
- Thyme 0 oz
- Salad Potatoes 10 oz
- Parmesan Cheese 0 oz
- Fontina cheese 5 oz
- Hazelnut 5 oz
- Butter 0 oz
- Olive Oil to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F (Gas mark 6).
Step 2
Cut the radicchio into quarters, peel the onion and slice it into eight wedges, then place the onion and radicchio on a small baking tray. Drizzle with balsamic vinegar and 2 tablespoons of olive oil, mix, then sprinkle with half of the thyme leaves, saving the nice tips of the sprigs for later.
Step 3
Cover with a sheet of damp crumpled parchment paper and bake for 1 hour.
Step 4
Prick the unpeeled potatoes with a fork and bake on a separate tray until cooked, then remove. Once the potatoes are cool enough, peel them and mash.
Step 5
Finely chop the radicchio and onion, then mix with the potatoes and 1 tablespoon of balsamic sauce from the tray. Grate most of the Parmesan and all of the Fontina, mix well, then season to taste with sea salt and black pepper. Leave to cool completely.
Step 6
On a clean, floured surface, roll out the pasta dough to a thickness of 1 mm and a width of about 16 cm (the width of a standard pasta machine).
Step 7
Spoon the filling onto strips of pasta, slightly offset from the center, leaving a 5 cm gap between the mounds of filling. Lightly brush the dough with water and fold the sheets in half over the filling.
Step 8
Carefully press the filling, pushing out the air. Cut the ravioli into circles with a diameter of 8 cm using a pastry ring or into squares with a knife. Place them on a semolina-dusted tray as you go, aiming for about 18 ravioli in total.
Step 9
Toast the hazelnuts in a large skillet over medium heat until golden, then lightly crush and place in a bowl.
Step 10
Cook the ravioli in two batches in a pot of boiling salted water for 3–4 minutes.
Step 11
Meanwhile, return the skillet to low heat and add a little olive oil, a third of the butter, and a third of the remaining thyme leaves. Sauté until golden, then remove from heat.
Step 12
Transfer the ravioli directly into the buttery sauce, adding a bit of starchy cooking water, add the grated Parmesan, gently mix, then spoon onto warmed plates.
Step 13
Garnish each serving with a handful of hazelnuts, thyme, a drizzle of first-pressed olive oil, extra Parmesan, and a few drops of balsamic sauce if desired.
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