Potato ravioli are a traditional Italian dish, typical of the Lazio region. They are stuffed pasta with a delicious filling of potatoes, butter, and basil. The sauce is made with ripe tomatoes, zucchini, carrots, spring onions, celery, fresh garlic, basil, and extra virgin olive oil. This recipe is easy to prepare and perfect for a tasty and flavorful first course.
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Boil the potatoes, drain them, peel them, and mash them while still hot with a potato masher
Add the butter, plenty of chopped basil leaves, adjust the salt, and add a pinch of pepper
Prepare the dough, then roll it out into thin sheets
Distribute the filling in small mounds well spaced apart on half of the dough
Cover with the rest of the sheets and make the dough adhere well around the filling
Cut out the ravioli with a pastry cutter and let them dry on a lightly floured work surface
Meanwhile, clean the tomatoes, blanch them, peel them, remove the seeds, and roughly chop the pulp, letting it drain in a colander
Clean the remaining vegetables, wash them, and cut them into cubes, keeping the celery leaves aside
Heat 2-3 spoonfuls of oil in a pan and brown the peeled garlic in it, add the remaining vegetables and continue cooking over medium heat for a few minutes, just long enough for the vegetables to be cooked but still crisp
Adjust the salt and add the tomato pulp and a few basil leaves
Rolling Pin
Pastry Cutter
Italia, Lazio
| Energy (kcal) | 97.24 |
| Carbohydrates (g) | 16.07 |
| of which Sugars (g) | 1.86 |
| Fat (g) | 2.1 |
| of which Saturates (g) | 0.99 |
| Protein (g) | 3.79 |
| Fiber (g) | 1.51 |
| Sale (g) | 0.02 |
