Ingredients for 8 people:
- 500 g. made with flour
- eggs
- 200 g. of water
- 400 g. of fresh tomato sauce or peeled tomatoes
- a clove of garlic
- 1 kg. of seasoned potatoes
- 400 g. of fresh pecorino
- 2 and a half white onions, preferably fresh
- 10 tender mint leaves
- extra virgin olive oil
- salt
- pepper
Preparation:
These ravioli are typical of Sarrabus, an area famous for its typical delicacies located in the southeast of Sardinia, and are very similar to those of Ogliastra which differ in the shape of the sheet that encloses them. Ogliastra ravioli have the typical spike shape, while these are quicker to make and require less skill.
For the preparation, not too simple, follow these instructions:
for the filling of the ravioli, steam the seasoned potatoes and place them in the basket in a pressure cooker with two cm. of water without touching the potatoes.
After about 45 minutes from the whistle, remove them from the heat and let them cool down with the pot closed.
Then peel them and puree them.
Fry 2 finely chopped onions and lightly brown over low heat. Turn off the heat and let it cool.
Grind the fresh pecorino cheese. Very finely chop the mint.
Make a paste with the mashed potatoes, the sautéed onions, the fresh pecorino cheese, 2 whole eggs, the mint, the salt and the pepper until you obtain a homogeneous paste.
On a floured work surface form balls of 3 cm in diameter.
For the dough, put the flour in the mixer and pour in two whole eggs, a glass of water and 15 gr. of salt.
If the dough is too hard while it is being kneaded, add a little water sparingly. Work for 10 mins.
Prepare the dough with the machine and roll it out on a floured table, place the 3 cm balls of dough every 10 cm lengthwise.
Put them a little to the side to then turn the puff and close the strip.
Seal the ravioli around the ball with your hands and divide the ravioli with the wheel.
Arrange the ravioli on trays or on a table and lay out some floured cloths to make several layers.
With the leftover pasta, make the tagliatelle.
Prepare a simple tomato sauce by sautéing onion and garlic in extra virgin olive oil, then add the tomatoes for the sauce or the chopped peeled tomatoes and cook for 25 minutes on low heat, stirring occasionally, season with salt and, if desired, a little parsley at the end of cooking .
Cook the potato ravioli in plenty of salted water for a few minutes until the ravioli float to the surface.
Drain them with a slotted spoon or slotted spoon. Drizzle with the sauce on a serving plate.
Serve the dish still hot and, upon request, add a generous sprinkling of Parmigiano Reggiano or aged pecorino.
To harmoniously complete this tasty dish, I suggest you accompany it with an aromatic and intense red wine such as a Monica di Sardegna or a Montepulciano d’Abruzzo, which with their spicy aromas will best enhance the flavor of the potato and cheese ravioli .
Enjoy your meal!
