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The PRES Pantry
Ravioli with potato-pecorino filling
A tasty Italian recipe. The main course contains the following ingredients: meat, flour, eggs, extra virgin olive oil, potatoes (crusty peeled), garlic (pressed), pecorino (cheese) (grated), fresh thyme ((bag a 15 g) finely chopped) and pancetta ( Italian bacon).
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Ingredients
Directions
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Knead the flour, 4 eggs, 1 tablespoon of oil and 1 teaspoon of salt into a smooth dough ball and let it rest in foil for at least 30 minutes.
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Cook the potatoes until done.
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Split 1 egg.
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Mash the potatoes and mix them with the egg yolk, the garlic, the cheese, 1 tablespoon of thyme and salt and pepper.
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Roll out the dough with the rolling pin or pasta machine into elongated sheets of 1 mm thickness.
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Place them on a floured work surface.
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Spoon mountain fillings 2.5 cm apart on a pastavel.
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Spread thin egg white around the fillings, place a second pastavel over it and press it well around the fillings.
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Cut the sides to within 1 cm of the fillings and cut the dough between the fillings.
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Fry the pancetta in a dry frying pan until crispy and crumble.
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Boil the ravioli in plenty of water with salt in 4-5 minutes until done, scoop them with a skimmer.
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Garnish them with the pancetta and the thyme and drop some oil..
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Nutrition
740Calories
Sodium2% DV40mg
Fat49% DV32g
Protein56% DV28g
Carbs28% DV85g
Fiber8% DV2g
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