Buckwheat Ravioli with Potato Cream
Delight in the art of homemade pasta with these exquisite buckwheat ravioli. Filled with fresh cheese and aromatic sage, these cheese and sage ravioli offer a refined taste experience perfect for a special occasion. Served with a luscious potato cream sauce, this vegetarian ravioli dish transforms simple ingredients into an unforgettable meal. Ready in just 120 minutes, this is an easy ravioli recipe that will impress!
Dietary Information
Servings:
- 1
To prepare the buckwheat ravioli with potato cream, start with the cream: peel the potatoes 1 and cut them into cubes 2, then clean the leek and cut it into rounds 3.
- 2
In a large pan, heat a drizzle of olive oil, then add the leek 4, salt 5 and stew over low heat for about 10 minutes. When the leek has softened, add the potatoes 6.
- 3
Brown the potatoes over medium heat until golden 7, then salt and pour in 100 g of water 8. Lower the heat again, cover with the lid 9 and continue cooking for another 10 minutes, or until soft.
- 4
After the cooking time 10, transfer the potatoes to a jug, then add the pepper 11 and the cream 12.
- 5
Also pour in the remaining 300 g of water 13 and blend with an immersion blender 14 until you get a smooth and homogeneous cream 15. Set aside.
- 6
Dedicate yourself to the ravioli dough: combine the 00 flour and the buckwheat flour in a bowl 16, then mix 17 and pour the powders on the pastry board. Form a hollow in the center and add the beaten eggs little by little 18.
- 7
Gradually incorporate the eggs into the flour with a fork 19, then continue to work with your hands 20 until you get a homogeneous mixture 21. Wrap the dough in plastic wrap and let it rest in a cool place for about 30 minutes.
- 8
While the pasta is resting, take care of the filling: chop the sage with a knife 22, then put the crescenza cheese in a bowl. Add the oil 23 and the sage 24.
- 9
Mix 25 and dilute with milk 26; then blend with the immersion blender to mix everything well 27. Transfer the filling into a piping bag without a nozzle and set aside.
- 10
Take the dough and divide it in half; work one portion at a time, taking care to keep the other wrapped in plastic wrap to prevent it from drying out. Flatten the dough with a rolling pin 28, then pass it through the pasta machine at the largest thickness 29. Place the sheet on the work surface and fold the edges towards the center 30.
- 11
Flatten again with the rolling pin 31 and pass the sheet through the rollers at the next thickness 32. Continue in this way, gradually reducing the thickness until you reach the penultimate of the machine. Cut the sheet obtained into 7x7 cm squares 33.
- 12
Squeeze a tuft of filling in the center of each square 34. Close the ravioli by matching 2 opposite corners towards the center 35, then do the same with the other 2 corners 36.
- 13
Place the ravioli on a tray covered with a tea towel 37 and repeat the same procedure for the second portion of dough. Once ready, move on to cooking: while bringing a pot of salted water to a boil, melt the butter with the sage sprigs in a pan 38. Gently pour the ravioli into the boiling water 39 and cook for about 6 minutes.
- 14
Drain the ravioli directly into the pan with the melted butter 40 and sauté briefly, adding a little cooking water if necessary 41. You are ready to plate: distribute the potato cream on the bottom of the plate 42, then place the ravioli on top.
- 15
Complete with tufts of crescenza cheese 43 and a few sage leaves 44. Your buckwheat ravioli with potato cream are ready to be served 45!
| Nutrient | Amount |
|---|
You Will Also Love
Delight your palate with **Fusilli with sun-dried tomato and friggitelli pesto**, a creamy and flavorful dish perfect for a Mediterranean-style meal. Ready in just 40 minutes, this pescatarian delight combines the richness of sun-dried tomatoes with the unique taste of friggitelli peppers. A high-protein first course, ideal for a quick yet satisfying dinner. Discover our easy **recipe** and bring a touch of Italian sunshine to your table!
Immerse yourself in the authentic flavors of Italy with our Paccheri with fried eggplant cream, a vegetarian delight that brings the essence of the Mediterranean to your table. This **Vegetarian pasta recipe** is not only incredibly delicious but also surprisingly quick to prepare, ready in just 35 minutes! Discover the simplicity of creating this **Easy paccheri recipe** at home and savor the rich, creamy sauce that makes this dish unforgettable.
Gnocchetti al nero di seppia with cuttlefish ragu is a special first course that delights both the eyes and the palate. Perfect for a seafood dinner or to impress your guests with an authentic Italian dish, these homemade gnocchetti are an unforgettable culinary experience. Discover our easy recipe to prepare a delicious dish of gnocchetti al nero di seppia with a rich cuttlefish ragu in just 70 minutes, also ideal for those following a pescatarian diet or who are intolerant to lactose, soy, nuts, and sesame!
Looking for a vibrant and healthy meal? This **black rice salad** with succulent **shrimp** and colorful **vegetable salad** is a **gourmet salad** that’s surprisingly easy to make! Ready in just 50 minutes, this **rice salad recipe** is a fresh and satisfying way to enjoy a **dairy-free, gluten-free, egg-free, nut-free, soy-free, sesame-free, pescatarian, mediterranean-diet** delight. Get the complete **shrimp salad** recipe and bring a burst of flavor to your table!