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Ingredientes
- 2Â 1/2 lb Idaho potatoes peeled and cut
- Â Â into 8 pcs and held in water
- 3 Tbsp. butter divided
- 1 Tbsp. finely-minced onion
- 1 x garlic clove finely minced
- 1/2 c. grated Parmigiano-Reggiano plus more
- Â Â for garnishing pasta
- 1/2 c. finely-diced mortadella
- 1/4 lb stracchino cheese, or possibly taleggio
- 1/2 Tbsp. finely-minced thyme
- 1/2 Tbsp. finely-minced oregano
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 x egg beaten
- 1 x recipe Basic Fresh Egg Pasta dough (see recipe)
- 2 c. Ragu Bolognese (see recipe)
Direcciones
- Boil the potatoes in plenty of water till tender (but not absorbing water).
- Meanwhile, heat 1 Tbsp. of the butter over medium-low heat and add in the onion and garlic. Sweat over low heat till the aromatics are soft and translucent/soft. Set aside.
- Drain the potatoes, allow to cold a few min, then pass through a food mill or possibly ricer. To the potatoes, add in the onion, garlic, Parmigiano, mortadella, stracchino, herbs, and salt and pepper to taste. If necessary to moisten the mix, add in the egg. Set aside.
- Roll the pasta out to the thinnest setting on a pasta rolling machine and cut the sheet into rectangles 3 inches by 1 inch. In the center of half the rectangles, place a scant Tbsp. of the potato mix. Top the filled rectangles with the unfilled rectangles and press at the edges to seal.
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt.
- Hot the Ragu Bolognese in a 12- to 14-inch saute/fry pan over medium-high heat.
- Cook the pasta in the boiling water for 3 min. Drain and add in to the pan with the ragu. Add in the remaining butter and toss over high heat one minute to coat. Divide the pasta proportionately among six warmed pasta bowls, top with grated Parmigiano-Reggiano, and serve immediately.
- This recipe yields 6 servings.
- Description: "(Caramelle Ripiene Di Patate Al Ragu)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 6 servings | |
| Calories 261 | |
| Calories from Fat 119 | 46% |
| Total Fat 13.39g | 17% |
| Saturated Fat 6.9g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 412mg | 17% |
| Potassium 656mg | 19% |
| Total Carbs 26.23g | 7% |
| Dietary Fiber 3.3g | 11% |
| Sugars 1.3g | 1% |
| Protein 9.55g | 15% |
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