La Mozzarella In Carrozza

Saffron ravioli filled with potatoes and radicchio

Filled ravioli with potatoes and radicchio, a savory and delicious recipe.

Yields: 2   Cooking Time: 10Min   Diff: Medium
- 200g Durum wheat flour
- 120ml Water
- 450g Potatoes
- 60g Radicchio
- 1 tablespoon of grated cheese Zafferano Saffron
- Extra Virgin olive oil
- 1 Sprig of rosemary
- 1 Sage leaf (for the flavored oil)


I'm a bit strange, I don't like filled fresh pasta but I can give it a chance only if It is homemade: I know, it takes time and care but I think that it may be worth it. Those we find on the shelves are too artificial for me and I am very sceptical about the ingredients they are filled in. So let's try these homemade ravioli, it will be funny as well!


A - Peel and dice the potatoes then cook them in boiling salted water. Meanwhile prepare ravioli: place the durum wheat flour in a bowl and pour in the water, add a pinch of salt and a pinch of saffron melted in one tablespoon of the potatoes cooking water. Knead and fold until the dough is elastic and smooth. Wrap into the plastic wrap and set aside.

B - For the filling: once ready, drain and smash the potatoes and in their cooking water boil the radicchio for 5 min. Drain and squeeze it to remove the excess water then mix it with an immersion mixer and add to potatoes. Add one tablespoon of grated cheese and season with a pinch of salt if necessary. Roll the pasta dough into a very thin sheet and place on it many little balls of filling.

C - Fold the pasta dough on the balls and press down around them with you fingers. Cut the ravioli using a cutter and place them on a dish lightly floured.

D - For the flavored oil: chop the rosemary and the sage very finely, cover with extra virgin olive oil and heat. Let them infuse. Cook the ravioli in boiling water for about 10 min, according their thickness. Remove with a slotted spoon and serve seasoning with the flavored oil.

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