Valtellina-style Ravioli

Name: Valtellina-style Ravioli
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: Type 00 flour 1.67 cups; Buckwheat flour 1 ¾ cup; Eggs medium 4; Potatoes 2; Verza (savoy cabbage) ½; Garlic 2 cloves; Butter 2 tbsp; Sage to taste; Fine salt to taste; Water to taste; Valtellina Casera cheese 3.5 oz; Butter 3 ½ tbsp; Sage to taste; Black pepper to taste

785

Calories per serving

Vegetarian

Energy Kcal 785
Carbohydrates g 98
of which sugars g 4.5
Protein g 28.8
Fats g 30.8
of which saturated fat g 16.37
Fiber g 5.8
Cholesterol mg 281
Sodium mg 561

Difficulty: Average
Prep time: 60 min
Cook time: 20 min
Serving: 4 persone
Cost: Average
Note + 30 min. of resting time for the fresh pasta

PRESENTATION

Those who don't know them are amazed at the first taste, those who have always appreciated them find new excuses to indulge abundantly! We are talking about Valtellina-style pizzoccheri, a typical dish from Valtellina based on fresh pasta made with buckwheat, while the condiment includes potatoes, cabbage, and mountain cheeses like Latteria. We want to offer you a stuffed reinterpretation of the classics: the Valtellina-style ravioli. The fresh pasta is made with buckwheat flour and eggs, and the filling is the classic combination of potatoes and cabbage. To dress these tasty ravioli, lots of good Casera cheese and a few sage leaves to perfume this stuffed goodness! Are you ready to fall in love with Valtellina-style ravioli?

Discover other specialties from this area:

If you enjoy reinventing classic first courses, also try the double filling ravioli!

INGREDIENTS

785

Calories per serving

Ingredients for the pasta: Type 00 flour 1.67 cups (200 g); Buckwheat flour 1 ¾ cup (200 g); Eggs 4 - medium

for the filling: Potatoes 2; Verza (savoy cabbage) ½; Garlic 2 cloves; Butter 2 tbsp (30 g); Sage to taste; Fine salt to taste; Water to taste

for seasoning: Valtellina Casera cheese 3.5 oz (100 g); Butter 3 ½ tbsp (50 g); Sage to taste; Black pepper to taste

Preparation

How to prepare Valtellina-style Ravioli

To prepare the Valtellina-style ravioli, start with the fresh pasta: in a bowl, combine all-purpose flour and buckwheat flour 1 and mix to blend them 2. Break 4 eggs and add them to the flours, then knead everything first with a fork 3,

then by hand 4 and, when the eggs are completely absorbed, transfer to the work surface 5. Knead until you get a smooth and compact dough. Wrap the dough in plastic wrap and let it rest for 30 minutes 6.

Focus on the filling: peel the potatoes 7 and cut them first into slices 8, then into strips 9

and finally into very small cubes 10. Remove the tougher central part of the cabbage 11, then cut it into julienne strips 12.

Chop the sage leaves, then melt 2 tbsp of butter in a pan, add the sage leaves 14 and 2 whole cloves of garlic, unpeeled 15.

Add the potatoes and cabbage 16, salt and sauté over medium heat until they reach a golden brown color. Deglaze with a ladle of water 17 and cook for another 5-7 minutes, stirring gently from time to time: the water must be absorbed and the potatoes should become soft 18.

Once the filling is ready, transfer it to a bowl and remove the garlic cloves 19, mash everything with a fork 20 and let it cool. Bring plenty of water to a boil in a large pot, and salt when boiling. Take the fresh pasta and place it on a lightly floured work surface with buckwheat flour 21.

Roll it out with a rolling pin to a thickness that is not too thin as the dough is not excessively elastic and could tear 22 (you can also use a pasta machine, up to notch no.4). Divide the dough into 2 strips and place mounds of filling on one strip, spacing them 1-1.5 inches apart 23. Brush the edges with a little water 24

and overlap the other strip of pasta to make them adhere 25, then cut out the ravioli with a cutter 26: we used a round cutter about 3.5 inches in diameter 27.

Grate the Casera cheese with a coarse grater 28. Boil the ravioli in salted boiling water 29 for 5 minutes; meanwhile, melt 3.5 tbsp of butter in a large pan along with the sage leaves 30.

Drain the ravioli directly into the pan with the butter and sage 31, turn off the heat and gently stir 32; add the grated Casera cheese 33!

Season with some pepper 34, cover with a lid for a few moments 35, then plate and serve your Valtellina-style ravioli hot 36!

Storage

It is recommended to consume immediately. The Valtellina-style ravioli can be stored for 1 day in the refrigerator and reheated in the microwave or in a pan over low heat. They can be frozen raw.