Potato Ravioli Stuffed With Meat - {Ofelle Triestine}

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Potatoes
1		Egg
3/4 cup	46g / 1.6oz	Flour
1 tablespoon	15ml	Extra-virgin olive oil
1		Onion - finely chopped
1/2 lb	227g / 8oz	Ground veal
1/4 lb	113g / 4oz	Sweet sausage - removed from casing
1 lb	454g / 16oz	Spinach - finely chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	99g / 3.5oz	Butter - melted
		Parmigiano-Reggiano - grated

Recipe Instructions

Boil the potatoes whole in water until very tender. Drain and, while still warm, peel, and run through a ricer or food mill. Place the potatoes in a large bowl and add the egg, a pinch of salt, and enough flour to make a dough that is the same consistency of gnocchi dough. Knead the dough for 5 minutes, then let rest for 30 minutes.

In a large saute pan, heat the olive oil over high heat, then add the onion, veal, and sausage, and brown over medium-high heat until it is nicely browned. Add the spinach, season with salt and pepper and cook over high heat until the spinach is well cooked and most of the liquid has evaporated. Let cool.

Roll the pasta dough out on a pasta machine down to the thinnest setting, and cut 3-inch squares from the dough. Place a scant tablespoon of the filling in the middle of 1/2 of the squares, and top them with the other squares, pressing the edges together to seal. Set aside.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the ravioli in the boiling water until they are tender and cooked through, about 4 minutes. Drain and place in a serving bowl. Drizzle the butter over, top with grated Parmigiano-Reggiano and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D32) - from the TV FOOD NETWORK

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