Ravioli of potato and ricotta with speck and cavolo nero recipe

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Created by Andrew Cibej

2 comments

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Cuisine: Italian
Serves 6-8

Ingredients

For the pasta:

375g plain flour
100g durum flour
1 tsp cooking salt
200g whole eggs
50g yolks
semolina, for dusting

For the filling:

3 medium potatoes
½ clove minced garlic
150g ricotta
2 tbsp grated parmesan
zest of half lemon
1/2 handful continental parsley finely chopped

For the sauce:

2 eschallots finely chopped
2 handfuls cavolo nero
100g pancetta or speck finely sliced
50 ml white wine
250ml chicken stock
a knob of unsalted butter
50g grated parmesan or montasio

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Preparation

For the pasta:

Combine dry ingredients in a food processor then add eggs and yolks. Process until dough resembles breadcrumbs. Remove from processor and bring together by hand on the bench. Wrap in cling film for at least 30 minutes to rest. Roll out dough to the second lowest setting on a pastas machine and cover until ready to fill.

For the filling:

Boil the potatoes in their skins in salted water. When cooked peel and crumble whilst still hot. Combine the rest of the filling ingredients and season to taste. Place heaped teaspoons of the filling at regular intervals (leave a thumb space between each one) along the middle of the pasta sheet, brushing in between fillings with a pastry brush dipped in egg white.

When the whole pasta sheet is done, fold the pasta sheet over to enclose the filling. press out the air from each ravioli then cut between them. Press the edges of each ravioli to seal and dust with semolina to prevent sticking. set aside whilst preparing the sauce.

For the sauce:

Saute the eschallots until soft in olive oil over a medium heat then add the pancetta. Toss briefly, add the roughly chopped cavolo nero then deglaze with the wine. Reduce completely then add the stock, bring to simmer, then cook for a couple of minutes. Cook the ravioli in abundant salted water on a rolling boil until they have floated for about 1 minute. Drain, then toss in the sauce with the butter and parmesan. Check seasoning and consistency of sauce: it should be light and slightly viscous. Plate the ravioli and scatter them with grated montasio.

If you enjoyed this Ravioli of potato and ricotta with speck and cavolo nero recipe then browse more Italian recipes, pasta recipes, valentine's day recipes and our most popular hainanese chicken rice recipe.

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Comments (2)

02 Jun 2011 07:03 AEST

Maree Foster compuspec@gmail.com

Andrew's handmade pasta & fillings look delicious. Where do we go to enjoy them?

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27 May 2011 05:41 AEST

carol colombo

best show on tv always has been

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