Potato Ravioli

Here is the basic recipe for Potato Ravioli with a small variation to give an Italian touch to the dish. These ravioli can be an excellent rich and flavorful first course.

Ingredients

• 500 g of fresh pasta for ravioli
• 400 g of potatoes
• 100 g of grated Parmesan cheese
• Nutmeg as desired
• Salt and pepper as desired
• Butter as needed
• Fresh sage
• Garlic (optional)

Preparation

1. Start by boiling the potatoes in salted water until they are soft. Drain and let cool, then peel and mash them with a potato masher.
2. Add the grated Parmesan to the mashed potatoes, a pinch of nutmeg, salt, and pepper. Mix well to blend the ingredients.
3. Roll out the fresh pasta and place small portions of the filling on the pasta base. Cover with another layer of pasta and seal the edges well to form the ravioli, using a pastry cutter or a wheel cutter. Make sure they are well sealed to prevent them from opening during cooking.
4. Bring a large pot of salted water to a boil and cook the ravioli for a few minutes, until they float to the surface.
5. In the meantime, melt some butter in a frying pan and add a few fresh sage leaves. If you like, you can also add a crushed garlic clove to flavor the butter.
6. Drain the ravioli and transfer them into the pan with the melted butter and sage, sautéing them briefly to flavor.
7. Serve the ravioli immediately, garnished with extra grated Parmesan and a sprinkle of pepper.

Curiosity

In Italian cooking, sage and butter are a classic pairing for stuffed pasta dishes such as ravioli and tortelli. The aroma of sage perfectly complements the sweet taste of potatoes, creating a balance of flavors that is much appreciated.