Ravioli di Patate e Salsiccia
If you’re bored of the same old beef ravioli or spinach & cheese ravioli, then this is the dish for you! Stuffed with spicy Italian sausage, fluffy riced potato and fresh herbs, these delicious morsels are served with a burnt sage butter and generous shavings of parmesan. The idea of stuffing ravioli with potato may sound strange to you, but take my word for it, it is absolutely delicious! This recipe will serve 4 people as a main or 6-8 people as an entree.
Basic Pasta Dough
- 2 cups ’00′ flour
- 2 eggs
- 1 teaspoon salt
- Combine the flour and salt in a large mixing bowl.
- Add the eggs, 1 at a time, and use a hand held mixer fitted with dough hooks to mix until dough forms a ball.
- Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth (this should take about 10 minutes). Wrap the dough in cling wrap and let rest for half an hour.
- After the dough has rested, roll out thinly and use a biscuit cutter to cut rounds.
Italian Sausage & Potato Filling
- 2 large potatoes
- 3 Italian sausages, meat removed from casings
- 1 small onion, very finely minced
- 1 cup champagne or dry white wine
- 1/2 teaspoon lemon zest
- 1 handful fresh parsley leaves, finely chopped
- Nutmeg, to taste
- Marjoram, to taste
- Salt & pepper, to taste
- 2 tablespoons grated parmesan cheese
- 1 egg
- Place the potatoes in a pot of water and bring to the boil. Cook until tender.
- While the potatoes are cooking, saute the onions in a little olive oil. When onions begin to brown, add the sausage meat and cook until just browned.
- Transfer the sausage meat to a large bowl and then use the champagne/wine to deglaze the pan. Add the lemon zest and allow the liquid to boil down to a very thick glaze. Add this to the sausage meat and mix well.
- When potatoes are cooked, press through a ricer on top of sausage meat.
- Add the parsley, parmesan, nutmeg, marjoram, salt & pepper. Taste for seasoning and adjust as necessary.
- Add the egg and combine well.
Assembling & Cooking the Ravioli
- Place a teaspoon of the filling in the middle of each round of pasta dough.
- Wet the edges with a pastry brush and fold in half. Press firmly to seal the edges, making sure the edges are tightly secured, otherwise your filling will escape during cooking.
- Bring a large pot of salted water with a pasta insert to the boil. Cook the ravioli for 3 minutes and then serve dressed with sage butter & parmesan shavings (recipe follows).
- 100 grams butter
- 8 large sage leaves, washed & dried thoroughly
- Salt & pepper to taste
- Parmesan shavings, to serve
- Melt butter over medium heat and add sage leaves. Cook until sage is crispy.
- Drain sage leaves on kitchen paper and season butter with salt & pepper.
- Drizzle sage butter over ravioli and top with parmesan and sage leaves.