How good is it to make pasta at home? If I had time, I think I would prepare it every day! It’s always a big satisfaction of creating a delicious plate of pappardelle or a dish of “spaghetti alla chitarra” ! You can create any kind of first courses you that they can be accompaned by sauces based on meat, fish or vegetables. In this case I chose to make ravioli stuffed with potatoes and mortadella, but it is really possible to use your imagination and create appetizing dishes. I created 35 ravioli with a diameter of 4 cm with the ingredients listed in the recipe and I’m sure they are good for 4 people. If you think it’s too little, you can always double the doses. You can also simply sauté them in a pan with butter, sage and parmesan. I chose the traditional basil pesto to season this pasta and I guarantee that it’s delicious with the mortadella and potatoes. Do you agree too?
Serves: 4
For ravioli:
- 150 grams flour 0
- 50 grams re-milled durum wheat semolina
- 2 whole eggs
- 1 tablespoon extra virgin olive oil
For the stuffing:
- 300 grams yellow potatoes
- 100 grams mortadella slices
- 40 grams grated Parmigiano Reggiano
- Nutmeg
- Fresh ground white pepper
- Salt to taste
For the seasoning:
- 2 bunches of basil
- 30 grams grated Parmigiano Reggiano
- ½ clove of garlic
- 2 tablespoons pine nuts
- Extra virgin olive oil
- Salt to taste
Start preparing the dough: place the flour on a wooden board, add the eggs and begin to knead. The dough should be smooth, so it will have to be worked for about 10 minutes. Form a ball, cover with cling film and refrigerate for at least 30 minutes.
Now prepare the filling: cook the whole potatoes with the skin in a pan full of water until they are tender. Drain and allow to cool. Peel and pass them in a potato masher to get a puree. Chop the slices of mortadella with a knife and add them to the potatoes with the cheese. Season with the nutmeg, salt and pepper.
Divide the dough into small loaves. Take one, while the others leave them wrapped in the cling film so they will not dry up. Roll the pasta dough through a pasta machine, starting from the widest setting, and gradually going down the settings until the arrow is between 0 and 1. The pasta dough should be very thin ( about 1 mm thickness). Proceed in the same way for all the other loaves. Roll out a rectangle of pasta on a lightly floured surface and place on top small balls of filling with a teaspoon. Brush the edges with water. Lay down on a second sheet and remove the air between ravioli, pressing around the filling with your fingers, this will help you to prevent the ravioli from opening during cooking. Put aside.
In a mixer put all the ingredients to make the pesto and chop them finely. Use as much oil as you need to get a creamy mixture.
Cook the ravioli in boiling water for about 3 minutes. Drain. Then melt a knob of butter in a pan. Keep them in this pan and add a few tablespoons of basil pesto. Serve with flakes of Parmesan and fresh basil leaves.