Potato ravioli are a traditional Italian dish, typical of the Lazio region. They are stuffed pasta with a delicious filling of potatoes, butter and basil. The sauce is prepared with ripe tomatoes, zucchini, carrots, spring onions, celery, fresh garlic, basil and extra-virgin olive oil. This recipe is easy to prepare and perfect as a tasty and hearty first course.
Boil the potatoes, drain them, peel them and pass them while still hot through a potato ricer
Add the butter, a generous amount of chopped basil leaves, season with salt and add a pinch of pepper
Prepare the dough, then roll it out into thin sheets
Place mounds of the filling on half of the pasta, spaced well apart
Cover with the remaining sheets and press the pasta well around the filling to seal
Cut out the ravioli with a cutter and let them dry on a lightly floured work surface
Meanwhile, clean the tomatoes, blanch them, peel them, remove the seeds and coarsely chop the flesh, allowing it to drain in a sieve
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 in it; add the remaining vegetables and continue cooking over medium heat for a few minutes, just until the vegetables are cooked but still crisp
Season with salt, add the tomato flesh and a few basil leaves
Rolling pin
Pasta cutter
Italy, Lazio
| Energy (kcal) | 94.64 |
| Carbohydrates (g) | 14.49 |
| of which Sugars (g) | 1.66 |
| Fat (g) | 2.26 |
| of which Saturates (g) | 1 |
| Protein (g) | 4.23 |
| Fiber (g) | 1.45 |
| Sale (g) | 0.03 |
