Home » Potato ravioli and cheese with small cinta senese sauce

Potato ravioli and cheese with small cinta senese sauce

by Ada Parisi
10114 views 5 min read

Ravioli of fresh egg pasta filled with potatoes and cheese,seasoned with a little lighter sauce’ cinta senese pork, herbs and dried tomatoes, just blended with a dash of Rosso di Montepulciano, to which we match the pot. The sauce has cooked quite short and is in white, without sauce: the cinta senese cut her with a knife, It is not ground, and the sauce is pulpy and consistent. Is, to make you feel good the taste of ravioli, sauce has got to put very little. For the filling I freely inspired by the Sardinian culurgiones, You'll see soon in this blog (at least I hope, I must learn to close them, It is extremely difficult to).

Ingredients for 4 people:

for the egg pasta

  • follow the recipe here in basics, How dose used 200 grams of flour, 2 whole eggs and a pinch of salt
  • one egg white

for the filling

  • 250 grams of potatoes
  • 60 grams of grated pecorino cheese Dop
  • salt and pepper
  • 20 grams soft butter

for the sauce light

  • 200 grams of cinta senese pork loin
  • salt and pepper
  • 4 sun-dried tomatoes or olive oil
  • a small bunch of fresh herbs mixed oregano, Marjoram, Thyme, Rosemary, Sage
  • a clove
  • two juniper berries
  • a bay leaf
  • extra virgin olive oil as required
  • 20 grams of butter
  • half an onion
  • a stalk of celery
  • half carrot
  • a clove of garlic
  • 100 milliliters of Rosso di Montepulciano

for garnish

  • a few sprigs of herbs
  • pecorino stagionato PDO as required

Boil the potatoes in salted water, While they're still hot, Peel and mash with potato masher. Put them in a bowl with the grated pecorino cheese and butter (will melt with the heat of the puree), stir well to mix the mixture and season with salt and pepper. Allow to cool at room temperature.

For the sauce, chopping vegetables to the sauce: carrot, celery and onion. Cut into strips dried tomatoes and chop powder herbs. Put the sauce in a pan together with the clove of garlic (that's something after 5 minutes) with 8 Tablespoons extra virgin olive oil and let wither all at low heat. Meanwhile, Chop finely with a knife the pork, add it to the Pan and FRY. Add Sun-dried tomatoes, the Laurel, the Juniper, The cloves and herbs. Deglaze with red wine and let it evaporate the alcohol part over high heat. Season with salt and pepper and Cook, covered and over a very low heat, for 40 minutes, stirring occasionally and gradually adding, If necessary, a few tablespoons of warm water.

For the ravioli, derive from sheets of egg pasta disks with a pastry rings of 6-8 centimeters in diameter. Put a small amount of potato mixture and cheese in the center of half of the discs of pastry, brush with a little egg white on outer edge of the disc and cover with the remaining disks of pasta. Do well to seal the edge pressure ravioli.

Cook the ravioli in boiling salted water and drain them al dente, then toss gently together with sauce. Serve the dumplings with plenty of grated pecorino cheese, some’ ground black pepper and a few sprigs of herbs to garnish.

THE PAIRING: With this recipe you already from his stuffed potatoes and pecorino presents tastes strong and resolute, We propose a Rosso di Montepulciano Doc (Sangiovese 90%), produced by Gattavecchi. A decidedly eclectic wine, scents of ripe fruit, which in our case marries the pregnant thanks to its smoothness, roundness, and balance. Its soft tannins, in particular, are ideal for degreasing the palate from the meat sauce cinta, We flavored with a part of the same red wine.

You've already seen these recipes?

11 comments

Restaurant Two Hearts Province Gorizia January 19, 2015 - 17:03

Well written recipe and explained very clearly
Is very inviting the first chance to try the restaurant and I will tell you how I come, but I already salivating

Reply
Sicilians creative in the kitchen January 19, 2015 - 17:07

Thanks! The visit on the blog, compliments and especially of trust, Since you're chef! If I were to slip in the area will come to visit you! In the meantime, I look forward to knowing if the dish you like. Good luck with your work, ADA

Reply
Simona July 16, 2013 - 20:05

How wonderful dish Ada! These ravioli could be presented in a popular restaurant;) a perfect mix of flavors and ingredients! very good as always:*
a big kiss!

Reply
Sicilians creative in the kitchen July 16, 2013 - 23:53

Hello Simona, Thanks! It takes passion like you and many others who, in their small, try to cook in large…a hug, ADA

Reply
Valentina July 16, 2013 - 15:52

Every time I read your recipe I can imagine the taste and smell… I find myself, then, with your mouth water a thousand! :D These ravioli are a wonder, who knows what goodness! Congratulations, Dear Ada, always great. A big hug :**

Reply
Sicilians creative in the kitchen July 16, 2013 - 16:12

Hello Vale! Thanks, What a nice compliment that you made me! A big hug to you! ADA

Reply
Sonia July 16, 2013 - 12:42

in the face of your fantastic preparations I'm always speechless! BRAVAAAAAA

Reply
Sicilians creative in the kitchen July 16, 2013 - 13:31

Hello Sonia, thanks and a big kiss! ADA

Reply
Erica Of Paul July 16, 2013 - 07:30

I love potato ravioli!!!!! Of course I never do them to me (by choice I removed the potatoes from my diet) but enjoy them on your plate is definitely rewarding.
A hug!!

Reply
Sicilians creative in the kitchen July 16, 2013 - 13:32

Oh damn Erica! How can you live without potatoes? I couldn't, I eat a few because I try not to overdo the carbs, but I love them! If you can settle in the photos is all yours! ADA

Reply
Erica Of Paul July 16, 2013 - 19:26

Well, to be honest a forkful the want, ahahahahah….. but the picture makes me feel very good taste!! I don't know how he does it without potatoes, Once I had several. Then I started to not buy more….. et voila, do less, ahahahahahah!
Thanks Ada, a hug.

Reply

Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses profiling cookies, including third party, to improve your browsing experience. Ok Read More