Round hand-made ravioli filled with creamy potato and anchovies in olive oil, served on a bed of sautéed wild greens sauce
Preparation time: 20 minutes
Cooking time: 10 minutes
Rest time: 30 minutes
Difficulty: Medium
Servings: 4 people
Ingredients:
For the pasta:
- 300 g all-purpose flour;
- 3 medium eggs;
- Water as needed;
For the filling:
- 500 g potatoes;
- Delicius Anchovy fillets in olive oil (as needed);
- 50 g grated Pecorino cheese;
- 1 medium egg;
- 3 sprigs of parsley;
- Nutmeg to taste;
- 1 clove of garlic (optional);
- 30 g extra virgin olive oil;
- Salt to taste;
- Pepper to taste;
For the herb sauce:
- 250 ml liquid cream;
- 2 handfuls of cooked mixed greens (Swiss chard, spinach, chicory);
- 1 tablespoon grated Parmesan cheese;
- Nutmeg to taste;
- Salt to taste;
- Pepper to taste;
For garnish:
- Delicius Anchovy fillets in olive oil (as needed);
Preparation:
For the pasta: In a stand mixer with the paddle attachment, pour the flour and start the machine. Add the eggs and a splash of water, mixing until you achieve a smooth and homogeneous dough. Once ready, wrap it in plastic wrap or cover it with an upside-down bowl and let it rest for at least 30 minutes.
For the filling: Boil the potatoes with the skin on until tender. Drain them and mash with a potato masher into a bowl. Add the anchovies, chopped parsley, garlic extract (pressed through a garlic press), Pecorino cheese, whole egg, nutmeg, and extra virgin olive oil. Mix well, then adjust seasoning with salt and pepper. Transfer the mixture to a piping bag.
To form the ravioli: Divide the pasta dough into 100 g portions and roll them out using a pasta machine to the thinnest setting, creating sheets about 50 cm long. Pipe small mounds of filling onto one sheet, spacing them about 8 cm apart. Lay a second sheet of dough over the top, carefully pressing out any air between the layers and sealing the edges well. Use a fluted round cutter (8 cm in diameter) to cut out the ravioli, ensuring the edges are sealed. Re-roll the scraps and form more ravioli; you should get around 24 pieces.
For the herb sauce: In a saucepan, heat the cream with the cooked and chopped greens over medium heat, without boiling. Once heated through, blend with an immersion blender until smooth. Stir in the grated Parmesan and adjust seasoning with salt, pepper, and nutmeg to taste.
Cooking and assembly: Cook the ravioli in salted boiling water until they float to the surface. Drain them and transfer them to the pan with the herb sauce. Gently toss to coat and let the sauce cling to the ravioli. Serve hot, garnishing with Delicius anchovy fillets.
#Anchovies
#Ravioli
#StuffedPasta
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