RAVIOLI DI MAMMA

My favourite pasta dish EVER ! This is the dish that I would crave the most and the one that would make me feel at home

A wholesome, fresh and super tasty recipe and an ideal alternative to meat or ricotta ravioli. The potato filling makes the whole dish a perfect main course! This is a recipe that I learned from my Mamma and it took me a long time to “master” the fiddly dumping shape ( although I still don’t think I have completely mastered it)

As a child I loved making this delicious recipe and as well as kneading the dough I would help rolling the filling into small balls and ….. secretly eat them, I can still remember what they tasted like 🙂 …

In Italian we say:

FARE LA PASTA /FAH-REH LAH PASH-STAH/ = making pasta (verb + feminine noun)

IMPASTARE /EEM-PAH-STAH-REH/ = to knead, verb


PATATE /PAH-TAH-TEH/ = potatoes, feminine noun (plural)


MENTA / MEN – TAH/ = mint, feminine noun (singular)


POMODORO /POH-MOH-DO-ROH/ = tomato , masculine noun (singular)

Serving 6 

Ingredients 

For the Ravioli:

Plain Flour Tipo  “00”       250g

Semolina     250g

White Potatoes   5/6 large

Mint, finely chopped    1 bunch

Spring Onions    2

Garlic Cloves   1 whole

Extra Virgin Olive Oil     4 tbsp

Water 1 glass

Salt, large pinch   1

Parmesan, grated     50g

For the Sauce:

Tomato Passata      2 bottles (680g per bottle)

White Onion, half, finely chopped

Basil, finely chopped      1bunch

Olive Oil, 2 tbsp

Salt, 1 pinch

Filling : Peel the potatoes and cut them in small chunks. Boil them until soft, put them into a large bowl and mash them until creamy and smooth.
In a small pan put the olive oil, the spring onion finely chopped and the garlic clove. Put it on the heat until simmering. Take the pan off the heat and the mint. Let the oil cool down.
Take the garlic out and pour the oil in the mash, add the grated parmesan and a pinch of salt. Stir it until soft and smooth. Add some more salt if needed.
Pasta: Place the flour and the semolina on a board or in a bowl and make a well in the centre. Add some water and mix it together
Once it is all combined, knead until you have a silky, smooth, elastic dough. You are aiming to achieve a play dough texture.
If your dough is crumbly (too dry) add a teaspoon of water. If the dough sticks to your hands (too wet) add a little extra flour or semolina. Cover with cling film and rest for 30 minutes.
Take a tennis ball-sized amount of dough, squash it flat with your fingers, push it through the pasta roller on the widest setting. Fold into thirds, then repeat 3 times. Once you have a rough square shape, start working it through the machine, taking it down one setting at a time, until the thinnest setting.
You should end up with a long sheet of pasta about 8-10cm wide. Place this on a flat surface with flour underneath to stop it from sticking. Use a circular cutter (8/10 cm diameter) or a glass of the same size.


Gently press the mould in the pasta to form lots of round shapes. Place about a small ball of filling into each circle and very gently try closing each dumpling in the shape of drop. Please watch the video for the tutorial, hope it will be helpful 🙂

https://youtu.be/Zg5dxdwdRUo

Make as many ravioli/dumplings as possible, using up all the filling and the dough.
In a large saucepan bring 1/1.5l water to the boil and add a table spoon of coarse salt. As the water is boiling gently place your ravioli into the water, 5 at the time. They will cook pretty quickly ( as soon as they floating you know they are cooked). Use a small colander to get the out and gently place them on a serving dish.
Sauce: In a large pan put the olive oil, the onion and some of the basil. Put it on the heat until simmering. Add the passata, a pinch of salt and cover with a lid, cook on a low heat for 10 minutes. Add the rest of the basil before serving.
Now pour the sauce on your ravioli , sprinkle some parmesan and enjoy !!!

BUON APPETITO !