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For the pasta:
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Flour, 1 kg
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Eggs, 6
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Lukewarm, salted water
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Olive oil, 1 tbl
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For the filling:
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Potatoes, 400 g
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Fresh pork sausage, 200 g
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Butter and oil
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Salt – black pepper – nutmeg: to your taste
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For the sauce:
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Butter
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Fresh aromatic herbs: thyme, rosemary, sage, bay-leaf
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Kitchen utencils:
the “pasta machine”; ravioli forms (note: can be done without);
a small rolling-pin; a pasta wheel-cutter
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PREPARATION
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Peel, boil and drain the potatoes
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Cool and mash with a potato ricer
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Peel and cut the sausage – cook in a pan with butter and oil – mince carefully
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Mix mashed potatoes and sausage in a bowl – season with salt, fresh ground black
pepper and nutmeg to taste, to obtain the ravioli stuffing
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Put the flour on a pastry board and form a “volcano”: a depression in the middle of the mound
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Add the eggs into the hole and mix with your hands adding as needed
warm and salted water kneading until the dough is consistent and elastic
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Cover with a damp towel–let rest
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Prepare the pasta press and a flat surface (to lay the finished pasta)
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Cut the dough into equal pieces (3 or 4) and pass each through the machine,
until the sheets are uniform and wide enough to cover the ravioli forms
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Lay a first sheet on the form and place an hazelnut-sized ball of potato
and sausage filling over each square
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Cover with a second sheet above and pass the rolling-pin over the form to
press the layers
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Prepare the pasta press and a flat surface (to lay the finished pasta).
Turn out the filled sheets onto the floured board and cut your raviolis
apart with the pasta wheel-cutter
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In the meantime, bring a large pot of salted water to boil
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Toss in the raviolis and cook for 7-8 minutes
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Drain and sauté in a wide pan with butter and fresh aromatic herbs
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Dust with fresh grated Parmesan cheese
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