Potato Ravioli Stuffed with Meat: Ofelle Triestine

1. 1

   Boil the potatoes whole in water until very tender.

2. 2

   Drain and, while still warm, peel, and run through a ricer or food mill.

3. 3

   Place the potatoes in a large bowl and add the egg, a pinch of salt, and enough flour to make a dough that is the same consistency of gnocchi dough.

4. 4

   Knead the dough for 5 minutes, then let rest for 30 minutes.

5. 5

   In a large saute pan, heat the olive oil over high heat, then add the onion, veal , and sausage, and brown over medium-high heat until it is nicely browned.

6. 6

   Add the spinach, season with salt and pepper and cook over high heat until the spinach is well cooked and most of the liquid has evaporated.

7. 7

   Let cool.

8. 8

   Roll the pasta dough out on a pasta machine down to the thinnest setting, and cut 3-inch squares from the dough.

9. 9

   Place a scant tablespoon of the filling in the middle of 1/2 of the squares, and top them with the other squares, pressing the edges together to seal.

10. 10

    Set aside.

11. 11

    Bring 6 quarts of water to a boil and add 2 tablespoons salt.

12. 12

    Cook the ravioli in the boiling water until they are tender and cooked through, about 4 minutes.

13. 13

    Drain and place in a serving bowl.

14. 14

    Drizzle the butter over, top with grated Parmigiano-Reggiano and serve.

* Per serving · 4 servings · Values may vary.