Potato Ravioli

Preparation

1. STEP 1 OF 10

   Boil the potatoes, drain them, peel them, and pass them through a potato masher while still hot

2. STEP 2 OF 10

   Add the butter, plenty of chopped basil leaves, season with salt, and add a pinch of pepper

3. STEP 3 OF 10

   Prepare the pasta, then roll it out into thin sheets

4. STEP 4 OF 10

   Distribute small heaps of filling on half of the pasta, well spaced apart

5. STEP 5 OF 10

   Cover with the remaining sheets and press the pasta well around the filling

6. STEP 6 OF 10

   Cut the ravioli with a pasta cutter and let them dry on a lightly floured work surface

7. STEP 7 OF 10

   Meanwhile, clean the tomatoes, blanch them, peel them, remove the seeds, and coarsely chop the pulp, letting it drain in a colander

8. STEP 8 OF 10

   Clean the remaining vegetables, wash them, and cut them into cubes, keeping the celery leaves aside

9. STEP 9 OF 10

   Heat 2-3 tablespoons of oil in a pan and sauté the peeled garlic, add the remaining vegetables, and continue cooking over medium heat for a few minutes, just until the vegetables are cooked but still crunchy

10. STEP 10 OF 10

    Season with salt, add the tomato pulp and a few basil leaves

Suggestions

• Rolling Pin

• Pasta Cutter

General Information

Analysis

Macronutrients (100 gr)