Ravioli is a form of pasta seen in most Italian restaurants. Its rich taste, versatile fillings and overall decadence is sought-out by chefs and foodies alike. It originates from the 14th-century, with the earliest record found in Italian merchant Francesco di Marco Datini's diary. A manuscript from Venice, Libro per Cuoco, stated ravioli had green herbs, fresh cheese and beaten eggs, served in a broth and seasonsed with sweet and strong spices. Join Francesco Marrucelli, our resident chef at The Estate of Petroio, as he brings innovation to tradition with his recipe for Potato & Sausage Ravioli.
This classic dish exemplifies all the wonders of Italian cuisine — hearty, filling and packed with fresh flavours. The mashed potato and sausages come together for a rich filling, with the meat's saltiness complimented by garlic-infused olive oil and smooth tomato paste. The Parmigiano-Reggiano cheese brings its sharp, nutty flavour to the mix with fresh parsley spiking the sausage meat with a herby aroma. This is a centrepiece-worthy main ideal for a dinner party introduction to Italian cooking.
Ravioli and more of our favourite Italian recipes can be explored with chef Francesco from your own countryside estate near Florence, The Estate of Petroio. Our special rental option with staff and cook, comes with chef services for breakfast and dinner 6 days a week. You’ll receive 12 complimentary bottles of wine for the first dinner, as well as access to an array of personalised experiences that can be organised through our award-winning Concierge Team and villa manager. Whether you want to discover the art of homemade pasta making with your private chef or organise a group yoga class at the estate, no request is too big or too small for our dedicated team.
Potato & Sausage Ravioli
Serves 4 - Cook in 2 hours
- 400g 00’ flour (or all-purpose flour)
- 400g semolina flour
- 4 eggs
- Tablespoon of Extra-virgin olive oil (EVOO)
-150g potatoes, boiled and peeled
- 80g fresh sausages, casing removed
- 100g grated Parmigiano-Reggiano
- Tablespoon of tomato paste
- 10g parsley, finely cut - 2 garlic cloves - Salt
- 1 egg
- Tablespoon of water
Mix the all-purpose and semolina flour. Place the mixed flours in the middle of a work surface and create a “well” in the centre. Add the eggs and salt to the well, gradually begin to mix the flour and liquid ingredients, drawing the flour from the inside walls of the well. You can begin doing this with a fork, but eventually, once the dough becomes thicker, it is best to use your hands to work the dough. Work the dough for 15-20 minutes until the mixture is fully combined and forms a ball. Wrap the dough in cling film and refrigerate for 1 hour.
While the dough rests, prepare the ravioli filling. Bring a large pot of salted water to a boil. Cook the potatoes with their skins until tender but still firm. Drain, peel, cool and mash with a fork or potato masher. Place some olive oil in a frying pan and sauté the garlic cloves. Discard the garlic but keep aside the oil. In a bowl break up the sausages, add the mashed potatoes, Parmigiano -Reggiano, parsley, olive oil (used to sauté the garlic) tomato paste and salt. Mix ingredients and then set the filling aside.
On a floured surface, divide the pasta into three parts. Roll out (or pull if using a pasta machine) each part into thin sheets until paper-thin. Place teaspoonfuls of the filling, one-inch apart, on half of the pasta sheet. Lightly brush the egg wash around the edge of the filling, fold the other half of the sheet over and press out the air from around each portion of filling. Cut individual ravioli into squares or circles with a pastry wheel or knife. Gently slide the ravioli into a large pot of boiling salted water and cook for 1-2 minutes until they rise to the top. Drain and serve with the sauce of your choice. Buon Appetito!