Valtellina-style Ravioli - Italian recipes by GialloZafferano
The Valtellina-style ravioli are inspired by pizzoccheri: the pasta is made of buckwheat, the filling is made of potatoes and cabbage. A stuffed delicacy to discover!
Keywords
- recipes
- recipe
- italian cuisine
- how to cook
- Valtellina-style Ravioli
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Cooking tools:
- Pasta machine
- Rolling pin
- Cookie cutter
- Pastry brush
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Plastic wrap
- Skillet
- Pot
- Ladle
- Colander
- Grater
- Spoon
- Stove
- Plate
Ingredients
- Type 00 flour 1.67 cups
- Buckwheat flour 1 ¾ cup
- Eggs medium 4
- Potatoes 2
- Verza (savoy cabbage) ½
- Garlic 2 cloves
- Butter 2 tbsp
- Sage to taste
- Fine salt to taste
- Water to taste
- Valtellina Casera cheese 3.5 oz
- Butter 3 ½ tbsp
- Black pepper to taste
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