Potato and Sausage Ravioli, or Ravioli di Patate e Salsiccia: One might be surprised to encounter potatoes in the filling of stuffed pasta, but they work very well and do an excellent job of supporting the ingredients that provide the flavor, which would simply be too strong by themselves. In this case, sausages. The recipe will serve 4:
Prep Time: 90 minutes
Cook Time: 10 minutes
Ingredients:
- The Ravioli
- 3 potatoes
- 6 ounces (150 g) mild Italian sausage
- 1 tablespoon freshly grated Parmigiano
- An egg
- A medium-sized onion, minced
- 1 tablespoon olive oil
- A small bunch parsley, minced
- A pinch each nutmeg and marjoram
- Salt and pepper to taste
- 1 pound (450 g) fresh pasta (store-bought or home made; see below link to instructions if need be)
- --
- The Sauce can be Either
- The drippings form a roast (see below link)
- Butter and sage, with freshly grated Parmigiano
Preparation:
Boil the potatoes until a skewer penetrates easily, peel them, and rice them, collecting the mashed potato in a large bowl. While the potatoes are boiling, remove the casings from the sausages and crumble the sausage meat into a skillet; add the olive oil, onion, and parsley, and cook, stirring, until the sausage meat has browned and the onion is golden (don't let it overbrown). Stir the mixture into the potatoes, along with the Parmigiano, egg, and herbs. Mix well and check seasoning. Take your sheet of dough, dot half of it with heaping teaspoons of filling at 2-inch (5 cm) intervals, fold the other half of the sheet over the first, tamp down around the filling to join the sheets, and cut the ravioli free with a serrated pastry wheel. Cook them for a minute or two, until they rise to the surface and the pasta is al dente, in abundant salted water, and serve them with either melted butter and sage or with the drippings from a roast. And in either vase grated Parmigiano.
Tortelli di patata, another potato-filled stuffed pasta dish.
Tortelli di patata, another potato-filled stuffed pasta dish.
