Ravioli stuffed with potatoes and spinach | Romagnoli F.lli Spa
In this recipe, the velvety filling is the star thanks to Constance variety potatoes with their light yellow flesh, semi-firm texture and excellent cooking qualities. This is how to make delicious...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.romagnolipatate.it.
Ingredients
- Flour, 200 g
- Eggs, 2
- Constance variety potatoes, 2
- Spinach, 400 g
- Parmesan, to taste
- Butter, 1 knob
- Sage, to taste
- Salt, to taste
- Pepper, to taste
- Nutmeg, to taste
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