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..