List of Ingredients
- 1 1/2 LB. of potatoes
- 3 1/2 C. of flour, plus a bit more
- 4 C. of grated Grana Padano cheese, plus extra
- 4 eggs
- Onion
- Butter
- Sage leaves
- Garlic powder
- Allspice
- Extravirgin olive oil
- Salt
Method
Boil the potatoes. Meanwhile, prepare the pasta by mixing 2 2/3 cups of flour with the eggs, a pinch of salt, and 4 tablespoons of oil. Knead until uniform and well blended. Mash the potatoes. Melt a pat of butter in a frying pan, add a minced onion slice and 2/3 cup of flour. Cook until it forms a crumb-like mixture. Add part of the mashed potatoes, remove from the heat, and add part of the Grana Padano cheese.
Place the pan back on the heat and stir, then add the rest of the potatoes and Grana Padano a little at a time. Add a pinch of garlic powder, salt to taste and a teaspoon of allspice. Mix thoroughly. On a floured surface, roll the pasta dough into sheets that are not overly thin, or use a pasta sheet maker. These ravioli are large and the filling is quite dense, so the pasta needs to be strong enough to hold the filling without breaking during cooking.
Place the filling on the sheets in large dollops, fold the dough over to cover the filling, cut the ravioli with a fluted pasta cutter, and seal the edges well. Boil the ravioli in salted water for 6-8 minutes, then gently strain them. Melt a generous pat of butter in a frying pan with a few sage leaves and add the ravioli to coat. Sprinkle with grated cheese and serve.