Ravioli stuffed with potato & cheese

Ravioli stuffed with potato & cheese

Ravioli di Mugello

By
From
Tuscany
Makes
200 g filling for 36–40 ravioli
Photographer
Helen Cathcart

Mugello is a small town in the north of Tuscany and their recipe for these soft pillows of pasta filled with potato and cheese has become famous. Any leftover stuffing can be made into small patties and fried in oil. These are ideal to serve with a ragù such as the Duck Ragù or Memmo’s Beef Ragù.

Ingredients

Quantity Ingredient

For the filling

Quantity Ingredient
200g fluffy potatoes, unpeeled, such as King Edward or Desiree
1 small garlic clove, peeled
5g parsley
generous pinch finely grated nutmeg
1/2 teaspoon salt
35g grated parmesan
freshly ground black pepper

For the ravioli

Quantity Ingredient
1 quantity Fresh pasta
coarse semolina or ‘00’ flour, for dusting

Method

  1. To make the filling, bring a large pan of salted water to the boil, add the potatoes and cook them in their skins until tender. It will take up to 1 hour for large ones, but don’t be tempted to cut them up or they become watery. Traditionally, they are always boiled, but they are also good pierced with a fork a few times and baked or cooked in a microwave. Meanwhile, finely cut the garlic and parsley together on a board. When the potatoes are cooked through, drain and peel them while they are still hot by holding a potato in one hand with a cloth or a fork and peeling or scraping away its skin with a knife. Ideally, pass the potatoes through a ricer, sieve or food mill into a bowl (if you don’t have any of those, use a masher). Mix in the garlic, parsley, nutmeg, Parmesan, salt and a good twist of pepper. Taste and adjust the seasoning as necessary. The filling should have a fairly strong flavour as it needs to be detectable through the pasta and sauce.
  2. To make the ravioli, take half the fresh pasta. Flour the work surface but don’t flour the top side of the pasta or it will be hard to seal. Roll out the pasta using a rolling pin or a pasta machine until you can see your hand through it. If using a pasta machine set it on the second to last setting – the very last setting makes the thinnest pasta but this is too fragile for ravioli – and roll out 2 equally sized sheets of pasta.

  3. Dot heaped teaspoons of the filling at even intervals (two fingers’ width apart is ideal) onto one of the sheets and place another sheet of the same length over the top. Press down around the filling to expel the air and seal the pasta sheets together. Using a pasta wheel or a sharp knife, cut the ravioli into even 5 cm squares. Set the shapes aside on a surface dusted with flour or semolina (semolina is good as it doesn’t stick to the pasta). Repeat with the remaining pasta until the filling is used up.
  4. Serve tossed in a pan with warm Duck Ragù or Memmo’s Beef Ragù.
Tags:
Italy
Italian
Caldesi
Tuscany
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again