Pasta, Primi: Pasta, Riso e Zuppe
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Raviolocchi from Campania

 

Raviolocchi from Campania
(serves 4)

½ kilogram (500 gr.) potatoes
2 cups (250 gr.) soft-wheat flour type “0”
3 egg yolks
1 tablespoon olive oil
1 generous pinch of salt
1 egg white

For the filling
½ kilogram (500 gr.) spicy pork sausage
3 bundles of broccoli rabe
2 garlic cloves
4 tablespoons of olive oil
chili peppers (optional)
salt

For the sauce
½ kilogram (500 gr.) fresh tomatoes
5 tablespoons olive oil
salt
10 basil leaves

Prepare the filling. Peel the broccoli rabe, removing stems and damaged leaves. In the meantime, put the sausage in a pan and cover entirely with water. After about 10 minutes, prick the sausages with a fork so that excessive fat exits and cook for 5 minutes. Eliminate all the water formed and, in the same pan, add 2 tablespoons of oil, a clove of crushed garlic and let cook slowly for about 10-15 minutes. In a separate pan, brown the other garlic clove with the remaining oil , add the broccoli rabe, add salt and cover with a lid. As soon as the rabes have slightly softened, remove the lid, flavor with chili and continue cooking over high heat for 5 minutes. Along with the broccoli rabes let the sausages cook for another 5 minutes. Let it cool, remove any remaining water, put the sausage and vegetables in a blender and blend everything in order to obtain a smooth and compact cream.
Prepare the dough.
Wash the potatoes and cook in salted water for 40 minutes or until they are cooked. Drain, peel them while still hot, and pass through a potato masher, place the puree on the work surface, add the salt, flour, egg yolks, oil and quickly knead the ingredients until dough is stiff, firm and smooth. Form a ball and let it rest for about a quarter of an hour covering it with a towel.
On a lightly floured tray, roll the dough into 2 layers with a thickness of about 0.11 – 0.15 inches (3 or 4 mm.) Form the filling into little balls of about 1.57 inches (4 cm.) diameter. Place them on one of the layers well distanced from each other. Cover the filling with the dough, pressing with your fingers around the filling to seal the two layers of pasta, paying attention to release air in order to avoid bubbles. Trim the “Raviolocco” using a pastry ring of 2 inches (5 cm.) in diameter and put one by one on a dry and slightly floured work surface.
Prepare the sauce. Wash and cleanse tomatoes from excessive green. Blanch in water, peel, remove seeds and blend the pulp with 2 tablespoons of oil and a pinch of salt. Brown the garlic in the remaining oil, add the chopped tomatoes, half of the basil leaves, coarsely chopped, and cook for 4-5 minutes over high heat and keep warm. Boil the “Raviolocchi” in plenty of slightly salted water. As soon as they are float on the water surface, drain with a slotted spoon, divide on the plates, pour the tomato sauce on top and sprinkle with remaining chopped basil.

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