Yesterday, I was really craving a main course, so after a 7.5-mile walk, we stopped in a lodge and ordered the Trentino Potato Ravioli. There are no words to describe the goodness of this fresh pasta, topped simply with melted butter, Parmesan, and chives. Very simple to make at home, but maybe not too quick, since just the dough needs about thirty minutes. In any case, I recommend taking on this challenge, because once ready, you’ll be licking your lips.
- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 2 cups rye flour
- 2 cups type 2 flour
- 2 eggs
- 6 tbsps milk
- 14 oz potatoes
- 5 oz butter
- 1 medium onion
- as needed salt and pepper
- as needed nutmeg
- 2 tbsps grated Parmesan
Tools
- Pot
- Bowl
- Fork
- Potato masher
- Pastry board
- Plastic wrap
- Rolling pin
- Round cutter
Preparation
First of all, organize the workstation with all the ingredients, already measured, so that everything is at your fingertips.
Boil the potatoes in cold water for about 40 minutes, or until you feel they’re tender using a fork.
Pour the two flours on the pastry board in a mound, make a well in the center, and incorporate the eggs one at a time, working them with a fork without incorporating all the flour.
Similarly, add the milk to achieve a smooth and soft dough. At this point, knead using only your hands and work the dough for at least 15 minutes.
Form a dough ball, cover it with plastic wrap, and let it rest for about 30 minutes at room temperature.
In the meantime, place the potatoes in a bowl after peeling them, and mash them.
Sauté the onion, sliced into rings, in a non-stick pan with a pat of butter to flavor it well.
Add it to the potatoes, and adjust with salt, pepper, and nutmeg to flavor them well.
Roll out the dough and use a round cutter to cut out many discs, placing some filling in the center of each.
Fold into half-moons and seal well by pressing with the prongs of a fork, placing them on a tray and covering with a kitchen towel.
After cooking, season your Trentino Potato Ravioli with melted butter, Parmesan, and chives.
Tip: once you start making them, make extra because you can freeze them easily.
Cook them directly from frozen to avoid damaging them.
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