POTATO RAVIOLI
Wine: Achilea
Ingredients
for 6 people:¨ 1lb/600 g plain flour, extra virgin
olive oil, 2lbs/1 kg floury, variety of potato, 1 clove of garlic, 6
leaves of fresh mint, a couple of handfuls of strong Pecorino cheese,
grated, plenty of mild Pecorino cheese, grated, salt
Wash the potatoes
well under running water, prick with a fork, place in a pressure cooker
with salted water and cook for 20 minutes from when
it starts hissing.
In the meantime sieve the flour onto a worktop, make a well in the
centre and add 3 tablespoons of oil and a pinch of salt dissolved in
half a
glass of warm water.
Mix together, adding a little water at a time until a soft dough is
obtained. Roll into a ball, cover with a tea towel and leave to stand
for half
an hour. Drain the potatoes, peel and mash them.
Mix in 5 spoonfuls of olive oil, the garlic and the mint, both finely
chopped, the strong Pecorino cheese and a pinch of salt.
Roll out the pasta dough thinly, cut into rounds 3? /6cm wide in diameter,
place a knob of the potato mixture into the middle of each one and
fold over into a half moon shape, pressing down well with your fingers
to
seal the edges.
Cook in plenty of salted boiling water, drain when “al dente” and
serve with a generous amount of mild Pecorino cheese and a sauce of your
choice.
