How to make a Potato Ravioli.
For the pasta:
- 400 g (14 oz/31/3 cups) 00 flour or plain (all-purpose) flour
- 4 eggs
- 1 tablespoon extra-virgin olive oil
For the tomato sauce:
- 2 garlic cloves, minced
- a handful of parsley, finely chopped
- 50 ml (13/4 fl oz/3 tablespoons) extravirgin olive oil
- 250 g (9 oz) passata (sieved tomatoes)
- salt and pepper
For the filling:
- 1.5 kg (3 lb 5 oz) old floury potatoes (unpeeled weight)
- 3 tablespoons grated Parmigiano Reggiano
- freshly grated nutmeg (to taste)
For the meat sauce:
- 2 red onions, finely diced
- 1 small carrot, finely diced
- 1 celery stick, finely diced
- 1 tablespoon chopped parsley
- 3–4 tablespoons extra-virgin olive oil
- 500 g (1 lb 2 oz) ground beef steak or ground wild boar
- 400 g (14 oz) passata (sieved tomatoes)
- salt and pepper
- Make the egg pasta dough, adding the oil along with the eggs.
- For the tomato sauce, mix the garlic and parsley together. Heat the oil in a small saucepan and fry the mixture with a generous pinch of salt until the garlic is tender but not golden. Add the passata with a tablespoon of water and continue cooking for another 15 minutes or so, until the sauce has darkened and reduced. Adjust the seasoning with a little pepper and more salt if necessary. Set aside.
- Boil the potatoes until tender, then remove their skins while they are still warm. Use a potato ricer to mash them. Stir through the cheese and half the tomato sauce (about 250 ml/8 fl oz/1 cup), turning the mash pink. Taste it; you should add enough tomato sauce to give it a savoury flavour. Add some more if necessary; any excess sauce can be added to the meat sauce. Season with some freshly grated nutmeg.
- For the meat sauce, mix the diced vegetables with the chopped parsley. Then start frying this mixture for a good 10 minutes without any oil. When you have driven off most of the moisture in the vegetables add the olive oil and continue to sauté the mixture for another 15 minutes until everything is very soft.
- You may want to cook the soffritto in the usual way by softening it in oil in a casserole. Either way, the key is to cook it slowly for at least 25 minutes.
- Crumble the minced meat into the vegetable pan, give it a good stir and continue to fry for another 20 minutes or so, until the meat is properly browned and looks like a fine rubble. Add the passata, season generously with salt and pepper, and pour in 500 ml (17 fl oz/2 cups) water. Let this simmer away gently, covered, for 2 hours.
- Meanwhile, make the tortelli. With this amount of dough, you may want to roll it out in two batches. Cut the pasta sheet into strips 12 cm (5 in) wide. Roll the mashed potato into walnut-sized balls and place them 5 cm (2 in) apart along the middle of the pasta strips. Fold the pasta over the line of potato balls and press down around each ball to remove the air from within each tortello. Take a fluted pastry cutter and cut equidistant between each mound. Trim the cut edges with the cutter and then press down around the filling with the prongs of a fork to ensure the edges are properly sealed. Place on a tray or on the table. They can be left like this for a couple of hours before cooking.
- Once the ragù has cooked and reduced to a thick sauce, bring a large saucepan of salted water to the boil. Warm a serving platter. For this amount of tortelli you will need to cook them in batches. Add some of the tortelli and once the water has returned to the boil, cook for 4 minutes. Scoop them out with a slotted spoon or sieve and lay them on the warmed platter. Dress with some ragù and repeat until they are all cooked and annointed with meat sauce. Enjoy…
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