Turle, Potato and Cheese Ravioli
17/11/2023Turle are a type of ravioli typical of Emilian cuisine, especially from the area around Parma. They are filled with potatoes and cheese, a truly delicious combination. Here is the recipe:
Ingredients
- For the pasta:
- 300 g of flour 00
- 3 eggs
- For the filling:
- 400 g of potatoes
- 150 g of grated Parmesan cheese
- Nutmeg to taste
- Salt to taste
- To dress:
- Butter to taste
- Sage to taste
- Grated Parmesan to taste
Preparation
- Start with the pasta. Pour the flour into a fountain shape on a pastry board and make a hole in the center where you will add the eggs. Start kneading from the inside out until you get a homogeneous mixture. Let the dough rest covered for about 30 minutes.
- For the filling, cook the potatoes in salted water until they are soft. Drain and mash them with a potato masher.
- Add to the potato purée the grated Parmesan, a pinch of nutmeg, and adjust the salt. Mix to blend the ingredients well.
- Roll out the pasta dough with a rolling pin or a pasta machine, getting a sheet not too thin.
- Place small amounts of filling on the dough at regular intervals.
- Cover with another pasta sheet and cut the ravioli with a pastry wheel or a pasta cutter. Make sure to seal the edges well.
- Cook the turle in plenty of salted water for a few minutes, until they float to the surface.
- Meanwhile, in a pan, melt some butter with a few sage leaves to create a simple but aromatic dressing.
- Drain the turle and transfer them into the pan with the butter and sage, tossing them briefly to flavor.
- Serve immediately with a sprinkling of grated Parmesan cheese.
Curiosity
The term “turle” is an Emilian dialect term that indicates small envelopes of closed pasta, like ravioli. In this version, the combination with potatoes and Parmesan highlights the typical flavors of Emilian cuisine, where cheese plays a primary role in the local culinary tradition. Alternatively, you can enrich the filling with chard or spinach for an even tastier variant.
