- Difficulty: Media
For the pasta:
- 250 g of flour
- 100 g of butter
- 1 yolk
- 1 dl of white wine
- 8 g of salt
For the stuff:
- 300 g of potatoes
- 200 g of coppa
- salt and pepper
- rosemary, thyme, marjoram
- 50 g of grana
Make a fountain with the flour, add the butter into small pieces and with the fingertips form many crumbs, then add the salt and dough with the yolk and the wine. Form a ball and let it rest in the refrigerator for at least 30 minutes.
Stew the potatoes, peal and smash them with a fork within a bowl, mix with the grana and a little bit of salt and pepper.
In a pan, pour some oil and savour briefly the Coppa arrosto cut into small dice with the minced aromatic herbs.
Warm it up briefly and add to the potatoes purée, eliminating the excessive oil.
Lay down the dough and work it with the rolling pin until it becomes thin, and shape 10 cm long squares.
Place a spoon of stuffing in their centre, brush the borders with a yolk whipped with a little bit of water, and close them in a triangle shape.
Arrange the ravioli on the oven plate covered with baking paper, and cook for 15/18 minutes at 180° in a preheated oven.
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