Mittel
4 per.
135 min
Zutaten
- For the stuffing:
- 500 gr potatoes
- 500 grams of herbs or spinach
- 150 gr parsley
- 200 gr leek
- 150 gr grated bread
- 100 gr sausage
- 50 gr mortadella
- 100 gr grated Grana Padano
- 50 gr butter
- 1 egg
- Salt and Pepper To Taste
- For pasta:
- 300 gr white flour “00”
- 3 eggs
- For seasoning:
- 20 gr Grana Padano Grated
- 40 gr butter
- Salt to taste
Zubereitung
For the stuffing (that has to be prepared the day before):
Clean and boil the potatoes, bleach, drain and chop the herbs, let them flavor in butter with leek and parsley crushed; Pass the potatoes into the sieve; In a bowl add the bread, the Grana Padano, herbs, peeled sausage, finely chopped mortadella, egg, salt and pepper. Mix well and keep the mixture in the fridge for a whole night.
Combine the flour with the eggs and salt until they get a homogeneous mixture. Roll the dough into a thin sheet and place the filling nuts at regular intervals. Cover with the other half of the leaf and cut into half moon shape using a coppapasta and press the edges firmly to seal the filling inside.
Boil the casonsei in plenty of salted water for a maximum of 4 minutes, gently remove them and place them on top of a serving plate by seasoning each layer first with Grana Padano and then with melted butter; Serve immediately.
Verwandte Rezepte
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Ravioli mit ricotta und saubohnen und Grana Padano Riserva
Schwierig
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Ravioli mit einer Füllung aus Schmorbraten und Grana Padano „Riserva”
Einfach
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Auberginen-Ravioli und Grana Padano mit Kirschtomaten und Basilikum
Mittel
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