Tutta Pasta Di Valter Recipe
Sampler of Our Daily Homemade Gnocchi and Ravioli
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Ingredients
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Gnocchi (homemade daily)
Ravioli (homemade daily - cheese filling)
Sauces & Finish
Method
Gnocchi (homemade daily)
- 1
Cook and dry potatoes
Preheat oven to 400°F (200°C). Pierce whole russet potatoes several times with a fork and bake directly on the oven rack until tender, about 45–60 minutes depending on size. While still warm, halve and scoop flesh through a ricer or mash very finely. Spread the riced potato on a baking sheet to cool and let steam off for 5–10 minutes so excess moisture evaporates.
- 2
Make gnocchi dough
Place cooled riced potato on a clean work surface; sprinkle with salt and black pepper. Make a shallow well and add the egg yolks. Gently incorporate, then sprinkle 2 cups of the flour over the potato and gently fold until a soft dough forms. Add additional flour by the tablespoon only if dough is too sticky. Do not overwork — stop when the dough holds together and is slightly tacky but not wet.
- 3
Shape gnocchi
Divide dough into 4 portions. Roll each portion into a rope about 1/2 inch (1.2 cm) thick. Using a bench scraper or knife, cut into 1-inch pieces. Optionally roll each piece over the tines of a fork or a gnocchi board to form ridges. Place formed gnocchi on a lightly floured tray in a single layer.
- 4
Cook gnocchi
Bring a large pot of salted water to a gentle boil. Drop gnocchi in batches; they are done when they float, about 1–2 minutes after rising. Remove with a slotted spoon and transfer to a warm pan with 1 tbs olive oil or directly into the butter-sage sauce (see Sauces & Finish) to keep from sticking.
Ravioli (homemade daily - cheese filling)
- 5
Make pasta dough
On a clean surface, mound 3 cups flour and make a well in the center. Crack the 4 eggs into the well and add 1/2 tsp salt. With a fork, beat eggs and gradually incorporate flour from the inner walls until a shaggy dough forms. Knead the dough for 8–10 minutes until smooth and elastic. If too dry, wet hands with a teaspoon of water; if too sticky, dust with a little flour. Wrap in plastic and rest at room temperature for 30 minutes.
- 6
Prepare filling
In a bowl, combine ricotta, grated Parmigiano-Reggiano, chopped blanched spinach (squeeze out all excess liquid first), lemon zest, nutmeg, 1/2 tsp salt and 1/4 tsp pepper. Stir until homogeneous and refrigerate until ready to use.
- 7
Roll and assemble ravioli
Divide rested dough into 4 pieces. Using a pasta machine or rolling pin, roll each piece into a thin sheet (about 1.5 mm). Lay one sheet on a lightly floured surface. Place teaspoon-sized mounds of filling spaced 1.5–2 inches apart. Brush a little water or beaten egg around filling edges. Lay a second sheet on top, pressing gently around each mound to seal and expel air. Cut between mounds into individual ravioli and press edges with a fork to ensure seal. Place on a lightly floured tray.
- 8
Sauces & Finish
- 9
Prepare sage-butter sauce
In a wide sauté pan over medium heat, melt 4 tbs of the butter with 1 tbs extra-virgin olive oil. Add the sliced garlic and cook 30–45 seconds until fragrant but not browned. Add the sage leaves and cook until crisp and butter begins to foam and turn lightly golden, about 2–3 minutes. Remove garlic if it becomes too dark. Keep sauce warm and adjust seasoning with a pinch of salt.
- 10
Finish gnocchi and ravioli
Add cooked gnocchi and/or ravioli to the skillet with the sage-butter (work in batches if needed). Toss gently to coat, adding remaining 2 tbs butter a tablespoon at a time to enrich the sauce and create a glossy finish. If the pan seems dry, add a tablespoon of reserved pasta water to loosen. Taste and adjust salt and pepper.
- 11
Plate and serve
Divide gnocchi and ravioli onto serving plates as a sampler (suggested ratio: half a portion each for one serving). Spoon remaining sauce and crispy sage over the top. Finish with a drizzle of extra-virgin olive oil and a generous grating of Parmigiano-Reggiano. Serve immediately.