Ravioli with Potato Filling and Tomato-Basil Sauce

Ingredients for the Dough

• 300 g flour
• 3 eggs
• 2 tbsp olive oil
• Pinch of salt
• A little semolina for rolling out the pasta

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Ingredients for the Filling

• 3 medium potatoes
• 2 spring onions, finely chopped
• ½ bunch of dill, finely chopped
• 100 g feta cheese, crumbled (or cheese of your choice)
• Salt
• Pepper
• 2 tbsp olive oil

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Ingredients for the Sauce

• 3 ripe tomatoes, finely chopped
• 2 garlic cloves, finely chopped
• 1 onion, finely chopped
• 2 tbsp basil
• Salt
• Pepper
• Oregano
• 50 g water
• 3 tbsp olive oil

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Preparation

For the Filling

1. Heat the olive oil in a pan over medium heat and sauté the spring onions. Set aside.
2. Wash the potatoes, boil them with their skins in salted water until tender, then peel and let cool slightly.
3. Mash the potatoes in a bowl, then mix in the sautéed onions, dill, salt, pepper, and crumbled feta. Combine well and set aside.

For the Sauce

1. Heat the olive oil in a pan and sauté the onion and garlic.
2. Add the tomatoes and sauté for 2-3 minutes.
3. Stir in the salt, pepper, oregano, and water. Simmer until the sauce thickens.
4. Just before removing from heat, add the basil, stir, and set aside.

For the Dough

1. Place the flour in a large bowl, make a well in the center, and add the eggs, olive oil, and salt.
2. Knead the mixture for about 10 minutes until you achieve a smooth, elastic dough. Add more flour if necessary.
3. Wrap the dough in cling film and refrigerate for at least 1 hour.
4. After resting, cut the dough into portions and roll out into thin sheets using a rolling pin or pasta machine. Sprinkle with semolina as needed to prevent sticking.

Shaping the Ravioli

1. Cut the pasta sheets into 3-4 equal pieces.
2. Place small amounts of the filling along one side of each sheet, leaving space between each mound.
3. Brush water around the filling with a pastry brush, fold the sheet over the filling, and press around each mound to seal, removing any air.
4. Cut into individual ravioli with a knife or ravioli cutter.

For Cooking the Ravioli

1. Boil a large pot of salted water. Add the ravioli and cook for 4-5 minutes.
2. In a skillet, heat butter, garlic, and pepper, sautéing until the garlic turns golden (but be careful not to burn it).
3. Transfer the cooked ravioli to a plate using a slotted spoon, then top with the tomato-basil sauce.

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Enjoy these handmade ravioli, filled with creamy potatoes and topped with a fragrant tomato-basil sauce. A delicious and comforting dish that brings a taste of Italy to your table!