Potato Dumplings (Ravioli di Patate)
Instructions
Boil potatoes, drain, Peel and pass through the still hot potato masher.
Add the butter, plenty of chopped basil leaves, add salt and add a pinch of pepper.
Prepare the dough, then pull it into thin sheets.
Over half of the pasta well spaced dollops of stuffing.
Cover with the rest of the sheets, and then join the dough around filling.
Trim the ravioli with a pasta and let them dry on lightly floured work surface.
Clean, meanwhile, tomatoes, boil, Peel, remove the seeds and chop the flesh coarsely letting it drain in a colander.
Clean the remaining vegetables, wash them and cut them into cubes remaining apart from the leaves of celery.
Heat 2-3 tablespoons of oil in a pan and sauté the peeled garlic, add remaining vegetables and continue cooking at medium flame for a few minutes, just long enough that the vegetables are cooked but still crunchy.
Add salt, add the tomato pulp and some Basil leaf, raise the heat and cook to vivacious fire for a couple of minutes.
Cook the ravioli in salted water, drain them after a few minutes, then toss them in the pan with sauce, mixing profumateli with coarsely chopped celery leaves and serve immediately.
Ingredients and dosing for 4 persons
- For the dough:
- 300 g of flour
- 3 eggs
- Salt
- For the filling:
- 500 g of potatoes
- 30 g of butter
- 1 sprig of basil
- Salt
- 1 pinch of pepper
- For the sauce:
- 2 sodi and large ripe tomatoes
- 4 short stories small zucchini
- 2 new carrots
- 2 spring onions
- 1 stalk of tender celery with leaves
- 1 clove of fresh garlic
- 1 sprig of basil
- Olive oil extra virgin
- Salt