Potato Ravioli Stuffed with Meat: Ofelle Triestine

Name: Potato Ravioli Stuffed with Meat: Ofelle Triestine
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters butter, melted; 1 egg; 177 milliliters all-purpose flour; 227 grams ground veal; 1 Tbsp extra-virgin olive oil; 1 onion, finely chopped; 4 servings Grated Parmigiano-Reggiano; 1 kilograms potatoes; 1 pinch Pinch salt; 4 servings Salt and pepper; 113 grams sweet sausage, removed from the casing; 454 grams spinach, finely chopped

Potato Ravioli Stuffed with Meat: Ofelle Triestine might be a good recipe to expand your side dish collection. This recipe makes 4 servings with 822 calories, 41g of protein, and 48g of fat each. This recipe covers 53% of your daily requirements of vitamins and minerals. A mixture of butter, ground veal, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 55 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Boil the potatoes whole in water until very tender.

Ingredients you will need

Potato

Water

Drain and, while still warm, peel, and run through a ricer or food mill.

Equipment you will use

Potato Ricer

Place the potatoes in a large bowl and add the egg, a pinch of salt, and enough flour to make a dough that is the same consistency of gnocchi dough. Knead the dough for 5 minutes, then let rest for 30 minutes.

Ingredients you will need

Potato

Gnocchi

Dough

All Purpose Flour

Salt

Egg

Equipment you will use

Bowl

In a large saute pan, heat the olive oil over high heat, then add the onion, veal , and sausage, and brown over medium-high heat until it is nicely browned.

Ingredients you will need

Olive Oil

Sausage

Onion

Veal

Equipment you will use

Frying Pan

Add the spinach, season with salt and pepper and cook over high heat until the spinach is well cooked and most of the liquid has evaporated.

Ingredients you will need

Salt And Pepper

Spinach

Let cool.

Roll the pasta dough out on a pasta machine down to the thinnest setting, and cut 3-inch squares from the dough.

Ingredients you will need

Pasta Dough

Dough

Pasta

Roll

Equipment you will use

Pasta Machine

Place a scant tablespoon of the filling in the middle of 1/2 of the squares, and top them with the other squares, pressing the edges together to seal. Set aside.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the ravioli in the boiling water until they are tender and cooked through, about 4 minutes.

Ingredients you will need

Ravioli

Water

Salt

Drain and place in a serving bowl.

Equipment you will use

Bowl

Drizzle the butter over, top with grated Parmigiano-Reggiano and serve.

Ingredients you will need

Parmigiano Reggiano

Butter

Equipment

Ingredients

Servings:

118milliliters

butter, melted 1

egg 177milliliters

all-purpose flour 227grams

ground veal 1Tbsp

extra-virgin olive oil 1

onion, finely chopped 4servings

Grated Parmigiano-Reggiano 1kilograms

potatoes 1pinch

Pinch salt 4servings

Salt and pepper 113grams

sweet sausage, removed from the casing 454grams

spinach, finely chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castellani Chianti Annata. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 14 dollars per bottle.