{"id":35115,"date":"2023-04-08T06:47:46","date_gmt":"2023-04-08T06:47:46","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/pasta\/ravioli-stuffed-with-potatoes-and-speck\/"},"modified":"2023-04-08T06:47:46","modified_gmt":"2023-04-08T06:47:46","slug":"ravioli-stuffed-with-potatoes-and-speck","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/pasta\/ravioli-stuffed-with-potatoes-and-speck\/","title":{"rendered":"Ravioli stuffed with potatoes and speck"},"content":{"rendered":"


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Ravioli stuffed with potatoes and speck<\/h1>\n

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A very thin sheet of fresh pasta with a soft heart of potatoes, speck and Parmesan: they are the potato and speck ravioli<\/strong>, which we offer you in this recipe with step-by-step photos to accompany you in the creation of these perfect ravioli to serve at a lunch with friends. The potato and speck ravioli can be served with many types of sauce and everyone will really like them. You can also prepare them in large quantities in order to freeze them and have them available when you want. It’s really simple to make: just boil the potatoes, mash them and season them with Parmesan, butter, salt, pepper and speck. You will need very few ingredients to create a spectacular, tasty and genuine dish that we offer you with a very simple dressing of butter and sage<\/strong>. And if you love stuffed pasta, we suggest you also take a look at our recipe for casoncelli and, for an oriental touch, gyoza!<\/p>\n

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<\/i> Ingredients for 4 people<\/i><\/h3>\n
    \n
  • <\/i> Eggs: 4<\/li>\n
  • <\/i> Flour 00: 400 g<\/li>\n
  • <\/i> Salt: 1 g<\/li>\n
  • <\/i> Potatoes: 500g<\/li>\n
  • <\/i> Butter: 100 g<\/li>\n
  • <\/i> Parmesan: 100g<\/li>\n
  • <\/i> Thinly sliced \u200b\u200bspeck: 100 g<\/li>\n
  • <\/i> Salt and Pepper To Taste<\/li>\n
  • <\/i> Sage: 1 sprig<\/li>\n
  • <\/i> Butter for cooking: 100 g<\/li>\n
  • <\/i> Water: 3l<\/li>\n
  • <\/i> Coarse salt: 1 tsp<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 45 minutes<\/i><\/li>\n
    • <\/i> Cooking: 35 minutes<\/i><\/li>\n
    • <\/i> Total: 1 hour, 20 minutes<\/i><\/li>\n
    • <\/i> Calories: 256 kcal\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      Start by preparing the ravioli: make a well in the flour on a work surface, then add the eggs and salt. <\/p>\n\n

      2<\/span><\/p>\n

      Mix the eggs with a fork, collecting a little flour at a time from the edges of the fountain, until you get a crumbly mixture. <\/p>\n\n

      3<\/span><\/p>\n

      Start kneading vigorously with your hands. You will have to knead until the dough is smooth and compact, then wrap it in plastic wrap and place it in the refrigerator for 1 hour. <\/p>\n\n

      4<\/span><\/p>\n

      While the dough is resting, prepare the filling. Rinse the potatoes and remove soil and impurities. Place them in a pot full of water and bring the pot to the heat. Leave to cook for about 30 minutes from the start of the boil. The potatoes will be cooked when you can pierce them with a fork. <\/p>\n\n

      5<\/span><\/p>\n

      Once cooked, let them rest for a few minutes, then insert one potato at a time in the potato masher. This way you will get a puree. It doesn’t matter if you peel them or not, because the peel will be collected by the potato masher. <\/p>\n\n

      6<\/span><\/p>\n

      Add the butter in pieces. Mash it and mix it with a fork and temporarily set the mixture aside.<\/p>\n\n

      7<\/span><\/p>\n

      Meanwhile, cut the speck into thin strips and add it to the potato mixture, adding salt and pepper. Mix everything well. <\/p>\n\n

      8<\/span><\/p>\n

      Finally, add the grated Parmesan, incorporating it into the potato and speck mixture. Pick up a little dough with your fingers and form balls of 6-7 grams each. <\/p>\n\n

      9<\/span><\/p>\n

      Divide the fresh pasta into pieces, working one piece at a time and leaving the others in the refrigerator so they don’t dry out. <\/p>\n\n

      10<\/span><\/p>\n

      Use a rolling pin to form a very thin sheet, rectangular in shape. The height of the rectangle must be at least 10-12 cm, while the thickness of the dough must not exceed 2 mm. You can also use a pasta machine by setting it to size 6. <\/p>\n\n

      11<\/span><\/p>\n

      Place the balls of filling on the pastry, spaced at least two fingers apart. Lift the top of the pastry to cover the filling, pressing lightly to eliminate the air around the potato and speck balls. <\/p>\n\n

      12<\/span><\/p>\n

      Remove the excess dough using a toothed wheel. <\/p>\n\n

      13<\/span><\/p>\n

      Cut out each ravioli by passing the toothed wheel in the center of the space between the fillings. <\/p>\n\n

      14<\/span><\/p>\n

      Place the ravioli on floured trays and continue with the remaining pasta until finished. <\/p>\n\n

      COOKING OF THE RAVIOLI AND DRESSING WITH BUTTER AND SAGE<\/h2>\n
      1<\/span><\/p>\n

      Ravioli stuffed with potatoes and speck can be served with different sauces. We offer you a quick version with butter and sage.<\/p>\n<\/div>\n

      2<\/span><\/p>\n

      Bring the water to a boil in a large pot together with 1 tablespoon of coarse salt. Dive the ravioli and let them cook for 6-7 minutes. <\/p>\n\n

      3<\/span><\/p>\n

      While the ravioli is cooking, put 100 grams of butter in a thick-bottomed pan and add some washed and dried sage leaves. Melt the butter and let it brown. <\/p>\n\n

      4<\/span><\/p>\n

      Drain the ravioli with a slotted spoon and pour them into a bowl or, if you prefer, directly onto the serving plate. <\/p>\n\n

      5<\/span><\/p>\n

      Season with melted butter and sage. If you like, you can add a sprinkling of Parmesan. <\/p>\n\n

      Advice and tips<\/strong><\/p>\n

      for this recipe we only used 00 flour<\/strong>. Alternatively, it is possible to use 200 g of 00 flour and 200 g of re-milled semolina flour.<\/p>\n

      The ravioli filling can be flavored with spices and herbs. We advise you to add some chopped sage leaves, or 1 pinch of grated nutmeg<\/strong>.<\/p>\n

      The potatoes should be cooked in their skins so that they do not absorb too much water. Alternatively, you can steam them by removing the peel, or cook them in the microwave to considerably reduce the cooking time. <\/p>\n

      The cooking time for the ravioli varies according to the thickness of the pasta. If you have obtained a particularly thin sheet, the cooking time will be about 5 minutes<\/strong>.<\/p>\n

      To cut out the ravioli you can also use a round cup with a diameter of 4 cm<\/strong> or cookie cutters. You can give them any shape you like.<\/p>\n

      The potato and speck ravioli can be seasoned with different sauces: we have proposed a quick version with butter and sage, but you can season them with meat sauce or with homemade Genoese pesto.<\/p>\n

      Want some more advice? Serve the potato and speck ravioli with hot butter and a sprinkling of fresh truffle, for a gourmet dish.<\/p>\n

      storage<\/strong><\/p>\n

      The cooked and seasoned potato and speck ravioli are excellent if eaten immediately. Alternatively they can be stored in the refrigerator, in a closed container, for 1 day maximum<\/strong> and can be heated in the microwave. We advise against freezing cooked ravioli.<\/p>\n

      From raw you can instead freeze them: let them rest for about 30 minutes<\/strong> on the floured tray, well spaced apart. You can then place them in special freezer bags and freeze them for a maximum of 2 months.<\/p>\n

      You can also keep the raw ravioli on the floured tray, covered with a clean cloth, up to 12 hours<\/strong>. This storage method is ideal if you want to prepare the ravioli a day ahead and then serve them for lunch or dinner.<\/p>\n

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      <\/div>\n<\/div>\n<\/div>\n

      <\/p>\n

      \n
      \n

      <\/i> Ingredients for 4 people<\/i><\/h3>\n
        \n
      • <\/i> Eggs: 4<\/li>\n
      • <\/i> Flour 00: 400 g<\/li>\n
      • <\/i> Salt: 1 g<\/li>\n
      • <\/i> Potatoes: 500g<\/li>\n
      • <\/i> Butter: 100g<\/li>\n
      • <\/i> Parmesan: 100 g<\/li>\n
      • <\/i> Thinly sliced \u200b\u200bspeck: 100 g<\/li>\n
      • <\/i> Salt and Pepper To Taste<\/li>\n
      • <\/i> Sage: 1 sprig<\/li>\n
      • <\/i> Butter for cooking: 100 g<\/li>\n
      • <\/i> Water: 3l<\/li>\n
      • <\/i> Coarse salt: 1 tsp<\/li>\n<\/ul>\n<\/div>\n
        \n
          \n
        • <\/i> Preparation: 45 minutes<\/i><\/li>\n
        • <\/i> Cooking: 35 minutes<\/i><\/li>\n
        • <\/i> Total: 1 hour, 20 minutes<\/i><\/li>\n
        • <\/i> Calories: 256 kcal\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

          Ravioli stuffed with potatoes and speck A very thin sheet of fresh pasta with a soft heart of potatoes, speck and Parmesan: they are the potato and speck ravioli, which we offer you in this recipe with step-by-step photos to accompany you in the creation of these perfect ravioli to serve at a lunch with […]<\/p>\n","protected":false},"author":1,"featured_media":35116,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[107],"tags":[109,108,91,110,90],"class_list":["post-35115","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta","tag-first-courses","tag-italian-first-courses","tag-italian-kitchen","tag-pasta","tag-recipes","entry","has-media"],"yoast_head":"\nRavioli stuffed with potatoes and speck - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/pasta\/ravioli-stuffed-with-potatoes-and-speck\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ravioli stuffed with potatoes and speck - 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