Preparation of leftover cotechino and potato ravioli

• To prepare the leftover cotechino and potato ravioli, first make the egg pasta.

• On the work surface, form a well with the semolina flour, add the eggs and salt in the center.

• Start incorporating the flour into the eggs with the help of a fork, also add the water and knead.

  Form a smooth and compact ball, wrap it with plastic wrap, and let it rest in the refrigerator for at least 30 minutes.

• In the meantime, while the dough rests, steam the potatoes with the skin on, or you can also boil them if you prefer.

  Peel them and cut them into large chunks.

• If you haven’t already, remove the casing from the cotechino and cut it into chunks.

  Blend it in an immersion mixer container or with a food processor until it is in small pieces.

• Add the potatoes, salt, and pepper, and blend again until you have a creamy mixture.

  Set it aside in a bowl.

• Take the egg pasta out of the fridge, take small portions of dough, and roll it out first with a rolling pin and then with a pasta machine (if you have one) to make thin strips about 1 mm thick.

• If you have a ravioli mold, dust it with flour and place a strip of egg pasta over it.

  Using a spoon, take some filling and stuff each hole, pressing slightly, then cover with another strip of thin egg pasta.

  Close the leftover cotechino and potato ravioli by pressing down on the mold with the rolling pin provided.

• If you don’t have a mold, you can roll out a strip of dough with a rolling pin or with a pasta maker.

  Using a spoon, take the filling and position it about an inch apart from each other.

• Brush the edges with water and cover with a second strip of dough, press gently around the filling with your hands, and cut out the ravioli with a pastry cutter or a small cup.

• Place the ravioli on a wooden board dusted with semolina flour, and in the meantime, bring lightly salted water to a boil to cook them.

• Prepare the parmesan sauce by placing the cheese in a bowl, add the warm water at 140°F.

  It is important that it’s not boiling, or the cheese will coagulate and curdle.

  Whisk vigorously with a hand whisk until it becomes creamy.

• When the water to cook the ravioli comes to a boil, gently drop them in and let them cook until they float to the surface.

  It takes a couple of minutes, then drain them with a slotted spoon, plate them, and drizzle with the parmesan cream and a few drops of balsamic vinegar.

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