I have always loved stuffed fresh pasta, but I rarely attempt to make it. However, when I do, I always try to prepare a filling that stands out from the crowd. Today I propose this version of ravioli with tuna and potatoes. After tasting them, they became part of my personal top list.
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup durum wheat semolina
- 2 eggs
- 1 lb potatoes (boiled)
- 4 oz tuna in oil
- 1 tbsp Parmigiano Reggiano DOP
- 1 pinch chives
- salt
- white pepper
- 1 pinch lemon zest (grated)
- 1 drizzle extra virgin olive oil
- 5 oz zucchini pesto
Tools
- Pasta Machine
- Cookie Cutter 2.5 inches
- Blender
Steps
To prepare the tuna and potato ravioli, start with the filling.
In a blender, place the boiled, cold, peeled, and chunky potatoes. Add the Parmigiano, a pinch of lemon zest, a pinch of salt, white pepper, or black pepper as an alternative. Also add a generous drizzle of olive oil and blend everything until you obtain a cream.Pour the potato cream into a bowl and add the shredded tuna in oil using a spoon or fork, then mix everything to combine well.
At this point, set aside the mixture which will be the filling for your pasta and proceed with the preparation of the egg pasta sheet.
To prepare the egg pasta sheet, I use half all-purpose flour and half durum wheat semolina, but you can use only all-purpose flour if you prefer. To prepare the pasta sheet, follow the recipe here.
Once the sheet is rolled out thinly, use a round 2.5-inch cookie cutter to cut out pasta discs.
Alternatively, you can make them square or, if you’re skilled, try making tortelli.
You should obtain an even number of discs, as you will need one as a base and one as a cover.Take a disc and place a teaspoon of the tuna and potato mixture in the center. Brush the edges with water, then cover with a second pasta circle. Seal the edges with a fork and transfer the ravioli to a tray dusted with flour.
Continue making ravioli until you run out of ingredients.Cook the ravioli in plenty of boiling salted water for 4 minutes after the boil resumes.
Drain and season to taste. I used zucchini pesto, but a tomato sauce or another preferred dressing works well too.
