- 700 g potatoes
- 500 g flour plus a little
- 400 g grated grana cheese a little more
- 4 eggs
- garlic powder
- mixed spices (garofolà)
- extra virgin olive oil
For the recipe of spiced potato ravioli, boil the potatoes. Meanwhile prepare the dough by working 400 g of flour with the eggs, a pinch of salt and 4 tablespoons of oil, until obtaining a homogeneous mixture. Crush the potatoes. Melt a knob of butter in a pan, add a slice of chopped onion and 100 g of flour. Cook until you get a crumbs set. Add some of the potatoes, then, away from the heat, add part of the grain.
Stir back on the stove, and gradually add the rest of the potatoes and parmesan, a pinch of garlic powder, salt and a teaspoon of garofolà. You will get a consistent and fragrant mixture. Roll out the dough with the dough sheeter, in sheets not too thin, working on a floured surface: the ravioli are large and the filling is consistent, so the dough must be able to contain it without breaking in cooking.
Place the filling on the sheets, in large walnuts, fold the dough covering the filling and cut the ravioli with a serrated wheel, closing the dough well along the edges. Boil the ravioli in boiling salted water for 6-8 minutes, then drain gently. Dissolve in a pan a generous amount of butter with some sage leaves and pass the ravioli to dress them. Complete with a sprinkling of parmesan and serve.
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