Ravioli with tuscan kale, potatoes and grana

Ravioli with tuscan kale, potatoes and grana

A perfect combination in taste and colors:the strong and delicate scent of the tuscan kale, the fragrance of the potatoes and the grana cheese meet the “hand made” ravioli and gives birth to a little miracle reach in savor and aroma.

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Course: Pasta

Cuisine: American

Keyword: eggs, flour

Prep Time: 50

Cook Time: 20

Total Time: 2 10

Servings: people

Calories: 47kcal

Cost: $25

Equipment

1 bowl

1 thin sheet

1 floured dish

Ingredients

For the fresh pasta

300 gr of flour 00
3 eggs

For the filling

250 gr of cooked tuscan kale
200 gr of boiled potatoes
60 gr of grated grana cheese
Salt to taste
Extra virgin olive oil
1 clove of garlic

For the seasoning

4 gr of butter
3-4 fresh sage leaves
The zest of 1⁄2 organic orange
Hazelnuts grains

Instructions

The vegetables

Cut the tuscan kale into strips, wash it well and put it in a non-stick pan with 1 clove of garlic, 1 teaspoon of extra virgin olive oil and 70 ml of water. Cover with a lid and cook over medium-low heat until the leaves have softened (about 20 minutes). Before turning off, add salt and mix, remove the garlic and drain, leaving it in the colander until ready for use.
Peel the potatoes, cut them into pieces and boil them in water; when they have reached the boil, add salt. Let them cook until they are soft, drain and let them cool.
Mince and mix the grana cheese. You can also use parmesan or a not very seasoned pecorino, otherwise it will cover the flavor of the kale. A good choice option is to mix half part pecorino and half part of parmesan.

Preparing the dough

Arrange the flour on a pastry board, break the eggs inside, beat them with a fork and slowly incorporate the flour until it is all absorbed (you can also do it in a bowl at the beginning). Knead the dough until it is homogeneous and elastic then cover with a film and let it rest for half an hour.
Meanwhile, blend the kale with the cheese in a mixer, adding a little oil or a little water as needed. Transfer the mixture to a bowl and add the potatoes by putting them in a potato masher. Mix the mixture well and season with salt if necessary. Transfer the filling into a pastry bag (you can also use a teaspoon if you don’t have it). Live it aside.
It’s time to roll out the dough. Divide it into 4 parts. Let’s take one and cover the others again so that they don’t dry out. Flour the dough and start passing it into the machine with the lowest number. When it comes out, fold it into two or three and pass it over in the machine, this serves to give compactness to the dough.
Continue until we have a thin sheet (until about n. 7 of the pastry machine), eventually cutting it halfway so that it is not excessively long. You can also work the dough manually but you must be “very” careful in considering the thickness: remember you are doing ravioli so if it is too thick they will result “heavy” together with the filling. A good ravioli is the one that gives you the sensation to the palate that the pasta wrap does a complete fusion with the filling without resulting sticky in the mouth.
At this point we can arrange the dough on the well floured ravioli mold. Cut the tip of the sac-a-poche and push the dough towards the bottom, start filling the ravioli, after this operation, close with another sheet of pasta. Crush well by passing the rolling pin and remove the ravioli. Put them on a floured dish. Repeat the process until you have finished the dough.
We can also make single ravioli by using a ravioli cutter stamp: the sizing can change, just remember to consider the right proportion between pasta and filling.
Bring a pot of water to boil, meanwhile melt the butter and grate the orange zest inside a large non - stick pan; add the sage, giving to the seasoning the chance to release all its flavors, make sure it does not brown too much or it will release bitter notes.
When the pasta water boils, add the salt, wait for it to melt and throw the ravioli, in about a couple of minutes they will be ready but we always recommend to taste one.
Turn the fire back on under the sauce pan, remove the sage leaves, pour the ravioli drained from the water and stir for a minute over low heat.
Serve ravioli with tuscan kale with a grated fresh orange peel and hazelnuts grain.

Video

Notes

If you do not find the tuscan kale you can replace it with turnip greens, spinach or other sweet green leaves vegetables.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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