Servings:
4
Prep time:
30
Cooking time:
30
INGREDIENTS
- -1kg potatoes
- -400g agretti
- -250g peeled tomatoes
- -250g flour
- -2 eggs
- -1 egg yolk
- -100g goat ricotta cheese
- -2 tablespoons grated parmesan cheese
- -1 shallot
- -1 clove of garlic
- -1 cayenne pepper
- -basil
- -oil
- -salt
- -pepper
INSTRUCTIONS
- Cut the potatoes into quarters and steam them until soft. Peel them and mash them, then let them cool down completely on a floured pastry board.
- Sauté the minced shallot with 2 tablespoons oil, then add the tomatoes, peeled and mashed with a fork. Add salt, a few leaves of basil and cook for 10 minutes, stirring regularly.
- Sear the agretti, peeled and cleaned, for 5 minutes with salted water; drain them, let them cool down and squeeze them to remove as much water as you can.
- Sauté the garlic with some oil and the pepper; add the agretti and sauté on a medium heat until it’s dry. Remove the garlic and the pepper.
- Finely mince the agretti, then transfer it in a bowl and combine with an egg yolk, the ricotta, the parmesan cheese, a pinch of salt and pepper.
- Sprinkle 200g flour over the potatoes, start kneading with your hands, then add the eggs. If needed, incorporate the remaining flour. Level the dough on a floured pastry board to obtain a 3mm layer. With a mould, create some 10-12cm wide disks, distribute the filling in the middle, then fold them in half and close them with a fork.
- Boil some salted water and merge, one by one, the ravioli: they’ll be ready when they start floating, after 3-4 minutes. Drain them directly into the serving plates, season them with a couple tablespoons of sauce and serve them.
