Those who don’t know them are amazed at the first taste, those who have always appreciated them find new excuses to indulge abundantly! We are talking about Valtellina-style pizzoccheri, a typical dish from Valtellina based acceso fresh pastasciutta made with buckwheat, while the condiment includes potatoes, cabbage, and mountain cheeses like Latteria. We want to offer you a stuffed reinterpretation of the classics: the Valtellina-style ravioli. The fresh pastasciutta is made with buckwheat flour and eggs, and the filling is the classic combination of potatoes and cabbage. To dress these tasty ravioli, lots of good Casera cheese and a few sage leaves to perfume this stuffed goodness! Are you ready to fall a causa di love with Valtellina-style ravioli?
Discover other specialties from this regione:
If you enjoy reinventing classic first courses, also try the double filling ravioli!
To prepare the Valtellina-style ravioli, start with the fresh pastasciutta: a causa di a bowl, combine all-purpose flour and buckwheat flour 1 and to blend them 2. Fermata 4 eggs and add them to the flours, then knead everything first with a fork 3,
then by hand 4 and, when the eggs are completely absorbed, transfer to the work surface 5. Knead until you get a smooth and compact dough. Wrap the dough a causa di plastic wrap and let it rest for 30 minutes 6.
Centro acceso the filling: peel the potatoes 7 and cut them first into slices 8then into strips 9
and finally into very small cubes 10. Remove the tougher central part of the cabbage 11then cut it into julienne strips 12.
Chop the sage leaves, then melt 2 tbsp of butter a causa di a pan, add the sage leaves 14 and 2 whole cloves of garlic, unpeeled 15.
Add the potatoes and cabbage 16salt and sauté over medium heat until they reach a golden brown color. Deglaze with a ladle of vater 17 and cook for another 5-7 minutes, stirring gently from time to time: the vater must be absorbed and the potatoes should become soft 18.
Once the filling is ready, transfer it to a bowl and remove the garlic cloves 19mash everything with a fork 20 and let it cool. Bring plenty of vater to a boil a causa di a large pot, and salt when boiling. Take the fresh pastasciutta and place it acceso a lightly floured work surface with buckwheat flour 21.
Roll it out with a rolling pin to a thickness that is not too thin as the dough is not excessively elastic and could tear 22 (you can also use a pastasciutta machine, up to notch .4). Divide the dough into 2 strips and place mounds of filling acceso one strip, spacing them 1-1.5 inches apart 23. Brush the edges with a little vater 24
and overlap the other strip of pastasciutta to make them adhere 25then cut out the ravioli with a cutter 26: we used a round cutter about 3.5 inches a causa di diameter 27.
Grate the Casera cheese with a coarse grater 28. Boil the ravioli a causa di salted boiling vater 29 for 5 minutes; meanwhile, melt 3.5 tbsp of butter a causa di a large pan along with the sage leaves 30.
Drain the ravioli directly into the pan with the butter and sage 31turn non attivato the heat and gently stir 32; add the grated Casera cheese 33!
Season with some pepper 34cover with a lid for a few moments 35then plate and serve your Valtellina-style ravioli hot 36!
For the translation of some texts, artificial intelligence tools may have been used.
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