2 teaspoons of red cabbage powder (of course you can use fresh red cabbage
INGREDIENTS (for the filling) 200 g of potatoes
1 clove of garlic
extra virgin olive oil to taste
salt
7/8 chopped fresh sage leaves
PROCEDURE
Prepare the fresh pasta by kneading all the ingredients together until you obtain a smooth and homogeneous mixture (about 10 minutes by hand or use a planetary mixer). Remember to add the water a little at a time because you may need less or more depending on the absorption capacity of the flours and the temperature. Wrap the dough in cling film and let it rest for 30 minutes.
Prepare the filling by peeling the potatoes. Wash them, pat dry and cut into cubes. Chop the sage leaves after washing and drying them.
Heat extra virgin olive oil in a pan with a clove of garlic and chopped sage, add the potatoes and cook for about 15 minutes with a lid and stirring regularly. Add a little water or vegetable broth if necessary. Once cooked, season with salt and mash with the prongs of a fork (blend if you prefer).
Roll out the dough with a rolling pin or pasta machine until you obtain a thin sheet (not too thin...).
Cut the pastry with a round mold or pastry cutter or a glass (if you prefer, give it another shape).
Spread a little filling in the center of the fresh pasta discs.
Close the disk in half and seal the edges well by pressing lightly.
Join the ends (always pressing to seal and thin the pasta so that it has the same thickness, important during cooking).
Try to give it a rounded shape if you like the one proposed.
Of course you can prepare them as you prefer.
You can freeze them or cook them immediately in hot salted water.
Season them with extra virgin olive oil and sage leaves if you want to keep the recipe vegan.
If you prefer butter, you can melt it with some sage leaves and season the ravioli by sprinkling them with grated parmesan.
