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
- 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.