Ravioli with potato-pecorino filling

Name: ravioli with potato-pecorino filling
Cook time: 50 min
Total time: 80 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g flour; 5 Eggs; 2 tablespoons extra virgin olive oil; 300 g potatoes crumbly peeled; 1 clove garlic pressed; 100 g pecorino (cheese) grated; 2 tablespoons fresh thyme (bag a 15 g) finely chopped; 100 g pancetta Italian bacon

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).

Ingredients

Kitchen Stuff

plastic foil
pasta machine or rolling pin

Directions

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.
Cook the potatoes until done.
Split 1 egg.
Mash the potatoes and mix them with the egg yolk, the garlic, the cheese, 1 tablespoon of thyme and salt and pepper.
Roll out the dough with the rolling pin or pasta machine into elongated sheets of 1 mm thickness.
Place them on a floured work surface.
Spoon mountain fillings 2.5 cm apart on a pastavel.
Spread thin egg white around the fillings, place a second pastavel over it and press it well around the fillings.
Cut the sides to within 1 cm of the fillings and cut the dough between the fillings.
Fry the pancetta in a dry frying pan until crispy and crumble.
Boil the ravioli in plenty of water with salt in 4-5 minutes until done, scoop them with a skimmer.
Garnish them with the pancetta and the thyme and drop some oil..

Blogs that might be interesting

onions are healthy seasonings

the healing power of laurel

why are healthy snacks important

onion and crying

Nutrition

740Calories

Sodium2% DV40mg

Fat49% DV32g

Protein56% DV28g

Carbs28% DV85g

Fiber8% DV2g

Loved it