Potato ravioli are a traditional Italian dish, typical of the Lazio region. They are pasta stuffed with a delicious filling of potatoes, butter, and basil. The sauce is made with ripe tomatoes, young zucchini, carrots, spring onions, tender celery, fresh garlic, basil, and extra virgin olive oil. This recipe is easy to prepare and perfect for a tasty and flavorful first course.
Boil the potatoes, drain them, peel them, and mash them while still hot using a potato masher.
Add the butter, plenty of chopped basil leaves, season with salt, and add a pinch of pepper.
Prepare the dough and then roll it out into thin sheets.
Distribute small heaps of filling on half of the dough, well spaced apart.
Cover with the rest of the sheets and press the dough well around the filling.
Cut out the ravioli with a pastry cutter and let them dry on a lightly floured work surface.
In the meantime, clean the tomatoes, blanch them, peel them, remove the seeds, and roughly chop the pulp, allowing it to drain in a colander.
Clean the remaining vegetables, wash them, and cut them into cubes, setting aside the celery leaves.
Heat 2-3 tablespoons of oil in a pan and brown the peeled garlic, add the remaining vegetables, and continue cooking over medium heat for a few minutes until the vegetables are cooked but still crunchy.
Season with salt, add the tomato pulp, and a few basil leaves.
Rolling Pin
Pastry Cutter
Italy, Lazio
| Energy (kcal) | 97.24 |
| Carbohydrates (g) | 16.07 |
| of which Sugars (g) | 1.86 |
| Fat (g) | 2.1 |
| of which Saturates (g) | 0.99 |
| Protein (g) | 3.79 |
| Fiber (g) | 1.51 |
| Sale (g) | 0.02 |
