Ravioli with potatoes
6 servings
165 minutes
Potato ravioli is a refined blend of simplicity and sophistication from the depths of Italian culinary tradition. Historically, ravioli were a way to preserve filling from leftover ingredients, but over time they became a true culinary art. In this recipe variant, delicate dough encases a flavorful filling of roasted potatoes, caramelized radicchio, and tangy parmesan. Subtle notes of balsamic vinegar and creamy fontina add depth to the dish's flavor, while crunchy hazelnuts complete the perfect contrast of textures. Ravioli can be served with a light herb butter sauce that highlights their elegance. This dish not only satisfies but also delights the eyes, inviting enjoyment of every bite in warm company.
1
Preheat the oven to 200 degrees (gas mark 6).
2
Cut the radicchio into quarters, peel the onion and cut it into eight wedges, then place the onion and radicchio on a small baking tray. Drizzle with balsamic vinegar and 2 tablespoons of olive oil, mix, then sprinkle with half of the thyme leaves, saving the pretty tips for later.
- Radicchio salad: 1 piece
- Red onion: 1 head
- Balsamic vinegar: 80 ml
- Olive oil: 60 ml
- Fresh thyme: 30 g
3
Cover with a sheet of damp crumpled baking paper and bake for 1 hour.
4
Prick unpeeled potatoes with a fork and bake on a separate tray until cooked, then remove. Once the potatoes cool down enough, peel them and mash.
- Potato: 300 g
5
Finely chop the radicchio and onion, then mix with the potatoes and 1 tablespoon of balsamic sauce from the baking tray. Grate most of the parmesan and all of the fontina, mix well, then season to taste with sea salt and black pepper. Leave to cool completely.
- Radicchio salad: 1 piece
- Red onion: 1 head
- Balsamic vinegar: 80 ml
- Parmesan cheese: 50 g
- Fontina cheese: 100 g
- Salt: to taste
- Ground black pepper: to taste
6
On a clean, floured surface, roll out the pasta dough to a thickness of 1 mm and a width of about 16 cm (the width of a standard pasta machine).
- Pasta dough: 200 g
7
Use a spoon to spread the filling along the strips of pasta, slightly shifting it from the center, leaving a 5 cm gap between the mounds of filling. Lightly brush the dough with water and fold the sheets in half over the filling.
- Pasta dough: 200 g
8
Carefully compact the filling, pushing out the air. Cut the ravioli into circles with a diameter of 8 cm using a pastry ring or into squares with a knife. Place them on a baking sheet sprinkled with semolina during preparation - there should be about 18 ravioli in total.
- Semolina flour: to taste
9
Roast the hazelnuts in a large skillet over medium heat until golden brown, then lightly crush and place in a bowl.
- Hazelnut: 75 g
10
Cook ravioli in two portions in boiling salted water for 3-4 minutes.
- Salt: to taste
11
Meanwhile, place the pan back on low heat and add some olive oil, a third of the butter, and a third of the remaining thyme leaves. Sauté until golden brown, then remove from heat.
- Olive oil: 60 ml
- Butter: 40 g
- Fresh thyme: 30 g
12
Place the ravioli directly in the oily sauce, adding some starchy cooking water, add grated parmesan, gently mix, then spoon onto warmed plates.
- Parmesan cheese: 50 g
13
Garnish each serving with a handful of nuts, thyme, a drizzle of extra virgin olive oil, additional parmesan, and a few drops of balsamic sauce if desired.
- Hazelnut: 75 g
- Fresh thyme: 30 g
- Extra virgin olive oil: to taste
- Parmesan cheese: 50 g
- Balsamic vinegar: 80 ml