Fresh pasta ravioli with potatoes, cheese and Speck

I published SPINACH PASTA SPIRALS WITH RICOTTA, MORTADELLA AND PISTACHIOS. Half the dough made ravioli; a full quantity gives about 56.

INGREDIENTS

PASTA

330 g TYPE 00 FLOUR

3 EGGS

40 g SPINACH

SEMOLINA TO DUST

FILLING

600 g BOILED POTATOES

100 g SPECK

100 g EMMENTAL

100 g GRATED GRANA

SALT

PEPPER

I make a flour well, blend eggs and squeezed spinach, add to flour and incorporate with a fork.

I knead smooth, wrap and rest at least half an hour.

I put cold boiled potatoes and Grana in a bowl.

I add processed Speck and Emmental, season with salt and pepper and combine.

I roll dough with a machine, starting wide and narrowing, flouring sheets.

I roll about 2 mm and cut 8 X 8 squares, adding filling balls.

I fold in half and seal.

I fold inwards, lifting edges.

I seal the two tips.

I arrange on semolina, better for moisture than flour, boil in salted water about 5 minutes and dress as wanted, lovely butter and sage.