Pairs well with Potato and Herb Ravioli with Tomato Sauce
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Potato and Herb Ravioli with Tomato Sauce
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Egg-free, dairy-free potato and herb ravioli served with a fresh cherry tomato sauce, flavored with turmeric in the dough and basil in the sauce.
00:40:00 total
Serves 4
medium
Main Various
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Ingredients
- all-purpose flour - 150 g (for dough)
- durum wheat semolina - 150 g (finely ground, for dough)
- turmeric powder - watch the video to see (for color in dough)
- extra virgin olive oil - 15 g (for dough)
- water - 130 g (for dough)
- salt - to taste (for dough and filling, to taste)
- red potatoes - 300 g (boiled for filling)
- herbs (leaves and tender stems) - 300 g (washed and sliced thinly for filling)
- garlic cloves - 2 cloves (1 clove for cooking herbs, 1 clove for sauce)
- pine nuts - 50 g (toasted and chopped for filling)
- black pepper - to taste (for filling and garnish)
- extra virgin olive oil - about 35 g total (for cooking herbs and sauce)
- cherry peeled tomatoes with juice - 900 g (for sauce)
- fresh basil leaves - to taste (for sauce and garnish)
Instructions
- Prepare Dough: In a bowl, mix flour, durum wheat semolina, and turmeric powder. Add olive oil and water, mix with a fork to combine, then knead by hand for about 10 minutes until smooth and homogeneous. Cover and let rest for at least 30 minutes.
- Prepare Filling: Cut off the base of herb stems and discard or save for broth. Slice remaining herbs thinly. Heat a drizzle of oil in a pan with one peeled garlic clove, add herbs and cook for a few minutes. Remove garlic. In a bowl, mash boiled potatoes, add cooked herbs, toasted chopped pine nuts, salt, pepper, and oil. Mix well and let cool.
- Prepare Tomato Sauce: In a pan, heat oil and garlic to make a soffritto. Add cherry tomatoes with juice and salt. Cover and cook for 30 minutes. Remove garlic and add fresh basil before serving.
- Form Ravioli: Break off a piece of dough and roll out with flour dusting by hand or with a rolling machine, starting thick and gradually thinning to the penultimate thickness. Cut dough in half, trim edges, and place 7 g balls of filling at regular intervals on one half. Cover with the other dough strip, stretch gently to adhere and avoid air bubbles. Cut ravioli with a pasta cutter and place on a semolina-sprinkled tray without overlapping.
- Cook and Serve: Cook ravioli in salted boiling water. Drain and transfer directly to the pan with tomato sauce. Gently mix to coat without breaking ravioli. Plate and garnish with fresh basil and a sprinkle of black pepper.
