Toasted potato and smoked pecorino ravioli with a Tropea onion broth

Ravioli is a popular Italian pasta dish that can be filled with various ingredients, such as cheese, meat, vegetables, and fruits. The pasta pockets are usually boiled or and served with a sauce that complements the filling’s flavors and textures. One of the most exciting and to try is the toasted and pecorino ravioli with a Tropea onion . This dish combines creamy and crispy potato, salty and smoky pecorino cheese, and sweet and savory Tropea onions in a warm and comforting broth that will satisfy your hunger and taste buds.

To make the toasted potato and smoked pecorino ravioli, you will need the following ingredients:

– 1 lb. of russet , peeled and diced
– 1 cup of grated smoked pecorino cheese
– 1 egg
– 1 tsp. of salt
– 1/4 tsp. of black pepper
– 1/4 cup of all-purpose flour
– 1/4 cup of semolina flour
– 1/4 cup of butter
– 1 garlic clove, minced
– 1/2 cup of breadcrumbs
– 1/4 cup of parsley, chopped
– 1/4 cup of Parmesan cheese, grated

To start, boil the potatoes in salted water until tender. Drain and mash them with a fork or a potato masher. Add the smoked pecorino cheese, egg, salt, and black pepper, and stir until uniform. Add the all-purpose flour and semolina flour and knead with your hands until a smooth dough forms. Shape the dough into a ball and cover it with a damp towel for 30 minutes to rest.

Next, roll the dough into thin sheets using a pasta roller or a rolling pin and a floured surface. Cut the sheets into circles using a ravioli cutter or a glass. Brush each circle with water and place a tablespoon of the potato and cheese filling onto half of the circles. Cover each filling with a plain circle and press the edges with a fork or your fingers to seal the ravioli.

In a large pot of salted boiling water, cook the ravioli for 3-4 minutes or until they float to the surface. Drain and set aside.

To make the Tropea onion broth, you will need the following ingredients:

– 2 Tropea onions, sliced
– 3 cups of vegetable broth
– 2 tbsp. of extra-virgin olive oil
– 1/2 tsp. of salt
– 1/4 tsp. of black pepper
– 1 tsp. of thyme leaves

In a deep skillet or pot, sauté the sliced onions in olive oil over medium heat until soft and caramelized, about 10 minutes. Add the vegetable broth, salt, black pepper, and thyme leaves, and simmer for 15-20 minutes.

To serve, place a few ravioli in each bowl and ladle some of the Tropea onion broth over them. Sprinkle some breadcrumbs, parsley, and Parmesan cheese on top, and drizzle with some more olive oil if desired.

The toasted potato and smoked pecorino ravioli with a Tropea onion broth is a flavorful and satisfying pasta dish that combines the sweetness of the onions, the creaminess of the potatoes, the smokiness of the cheese, and the crunchiness of the breadcrumbs. It’s a perfect meal for cold evenings or when you crave some comfort food with a twist. So, gather your ingredients and make this delicious ravioli recipe today!