Potato Ravioli with Bolognese Sauce
In the leather district of Florence, there was an out of the way osteria that my husband and I ate at a couple times and fell in love with. The food was extremely simple but more delicious than just about anything I’ve ever had. This recipe is inspired from a similar dish I had there. Enjoy!
4 medium golden potatoes peeled and quartered
⅓ cup cream
2 tablespoons butter
Salt to taste
1 jar good marinara Sauce
1 Pound hamburger
1 onion diced
1/2 tsp cayenne pepper
¼ tsp cracked black pepper
Salt to taste
For sauce, heat olive oil in a sauce pan and saute onions until translucent. Add hamburger and cook until the meat is fully browned. Add marinara sauce and stir. Add in cayenne and pepper. Taste and add more of the spices if you like it a bit spicier. Salt to taste. Set aside and simmer while making ravioli’s.
For filling, boil potatoes until soft. Drain and then put back into pot. Using a hand mixer combined butter and cream. Salt to taste.
Take out a wonton wrapper and brush two edges on one side with egg whites using your finger. Place filling in the middle of the wrapper and fold over to seal the opposing sides together. Make sure to press the edges completely so that the filling doesn’t seep out when cooking. Repeat until you have approximately 24 ravioli’s made.
Boil a large pot of water and add ravioli’s in batches of 6 at a time. Take out ravioli’s gently with a slotted spoon and put in a colander to drain. Repeat until all ravioli’s are cooked. Arrange 6 ravioli’s on a plate and top with a small amount of sauce. Only put enough sauce to slightly cover ravioli’s. Don’t over do it with the sauce or it will mask the delicate flavor of the potato filling. Top with fresh shaved parmesan and serve. Enjoy!