Ravioli stuffed with potatoes and truffles
Instructions
Place the flour, pour in the eggs, olive oil, mix the ingredients with a fork and then impastateli until obtaining a homogeneous compound.
Cook the potatoes in boiling salted water, drain, peel them, put them in the potato masher and raccoglietele in a saucepan.
Put on low heat and let them dry without sticking to the bottom.
Pour the milk, to be boiling, add salt and mix until obtaining a correct density puree.
Add the Fontina, keep on stirring until it is incorporated.
Turn off the heat, add the yolk, Peel truffles, cut into small dice and embed the mashed.
Roll out the dough thin, cut in strips of 8 cm wide and place a little stuffing; cut the dough into as many squares, triangle pieces fold them by pressing on the margins.
Cook the ravioli in salted water, drain and gently.
Melt the butter in a large frying pan, saucepan, Sage, then insaporitevi the ravioli.
If there were any in the bowl, then toss them in two batches, adding more butter.
Serve dumplings sprinkled with grated Parmesan cheese.
Ingredients and dosing for 6 persons
- 300 g of flour
- 3 eggs
- 1 egg yolk
- 1 tablespoon of olive oil
- 600 g of potatoes
- 1 glass of full cream milk
- 100 g of grated fontina cheese
- 1 black truffle
- 40 g of butter
- 3 leaves sage
- 40 g of parmigiano
- Salt