Ravioli of potato cooked in the oven, with a sweet savory stuffing consists of ham and prunes, contrasts inspired by the cuisine of South Tyrol attempt that has features similar to the Italian cuisine but not to those of Central Europe.
Usually I accompany these ravioli with a salad of raw vegetables in season and a sauce, in this case the raw mustard.
With this recipe I post to my blog my vision of fresh gluten-free pasta and eggs, using it not only for main courses, but also for appetizers, snacks, pies or as a complement to main dishes.
Ingredients for 30 ravioli
- 500 g potatoes
- 165 g thin ground corn flour
- 60 g chickpea flour
- 3 teaspoons of golden flax seeds
- 8 teaspoons of water
- 4 g salt
Ingredients for the filling for ravioli
- 140 g ham
- 100 g of dried prunes already pitted
Ingredients for mustard
- 15 g mustard powder
- 1/2 teaspoon agave syrup
- 35 ml vinegar
- 15 g oil
How to prepare the mustard
Mix all ingredients in a bowl
How to prepare the stuffed ravioli
Finely chop the ingredients
How to prepare the fresh pasta of ravioli
Boil the potatoes.
In a bowl mix flour and salt.
Chop using the function to linseed impulses.
Peel the potatoes and mash with a potato masher, add the crushed flaxseed and water, mix well.
Combine flour to the potatoes, mix first with a spoon and then knead with your hands, form the dough into a roll wrap it in plastic wrap and let rest 30 minutes.
Slice the dough and formed of disks of 0.3 cm thick and 7 cm in diameter.
Stuffed the disks of dough with the filling, close them and place them “standing” on a parchment paper plate covered by stanziandoli slightly.
Grease with a brush the ravioli with a tablespoon of olive oil mixed with a tablespoon of water.
Bake at 200 ° C for 14 minutes.
Remove from the oven and serve with mustard.
They can be eaten hot or at room temperature.