Ravioli with potato and mortadella filling is a very simple but really tasty first course, simply dressed with butter and sage.
I love homemade fresh pasta when I have the time I also try my hand at making simple tagliatelle because the taste and goodness of fresh pasta make up for the time spent.
These ravioli are not complicated, but there are steps to follow, but with a bit of good will and allies in the kitchen like a pasta roller and a mixer, everything is facilitated and accelerated.
These ravioli are really tasty and contain a savory filling that just needs a simple dressing, my family enjoyed them and finished them immediately, if you like them follow the recipe, put on your apron and make them too!

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Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 4 people
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients for Ravioli with Potato and Mortadella Filling

1 2/3 cups All-purpose flour
2 Large eggs
1 pinch Salt
5.3 oz Bologna Mortadella
2 Boiled potatoes
1 oz Grated Parmesan cheese
1 pinch Nutmeg
3.5 tbsp Butter
1 sprig Sage leaves
2 tbsp Grated Parmesan cheese

Tools

1 Bowl
1 Pasta roller
1 Mold
1 Mixer

Preparation for Ravioli with Potato and Mortadella Filling

For the preparation of the ravioli dough you need 1 egg of about 2 oz for every 3.5 oz of flour, sometimes the egg may be smaller then you need to add a drop of water to the dough or less flour.
Let’s start with the ravioli dough.
Pour the flour, eggs, and a pinch of salt into the bowl of the mixer and start working the dough. You can also do it by hand.
You decide whether to add a little water to form a firm and homogeneous dough.
Once the dough is ready, wrap it with cling film and let it rest for at least 30 minutes.
Meanwhile, prepare the filling, boil the potatoes, then mash them into a puree and let them cool.
With the Thermomix, a blender, or cutter, roughly chop the mortadella.
Pour all the ingredients into a bowl: mashed potatoes, chopped mortadella, grated Parmesan cheese, and a pinch of nutmeg, stir and mix the filling well.
Take the dough from the fridge and roll it out with a rolling pin or a pasta roller until you get long and thin strips, arrange teaspoons of filling, spaced apart, cover with another sheet, with a mold cut out the ravioli, close and seal the edges well, pressing them with your hands.
Place on a baking tray with parchment paper sprinkled with flour and keep in the fridge until ready to use.
Bring water to a boil, salt it and add the ravioli, stir to prevent them from sticking together and wait for them to float. They should cook for no more than 3 minutes.
In a pan melt some butter, add the chopped sage leaves then drain and pour in the ravioli. Mix everything together with 2 tablespoons of cooking water, add grated Parmesan cheese then dish up and serve.