Name: Potato and Taleggio Ravioli with Crispy Sage and Hazelnuts (Ravioli di Patate e Taleggio con Salvia Croccante e Nocciole)
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: Serves: 4
Cuisine: Italian
Ingredients: 20 g hazelnuts, toasted; 30 g unsalted butter; 400 g 00 flour; 3 egg yolks; 3 eggs; 120 ml white wine; 1 tbsp extra-virgin olive oil; 2 cloves of garlic; 1 sage leaf; Salt and black pepper, to taste; 300 g taleggio, diced; 300 g potatoes

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

This is a classic Northern Italian winter warmer dish. Traditionally, you’ll find potato ravioli in taleggio sauce but I’ve folded the cheese into the filling instead. I’ve used a buttery sage and hazelnut topping, but you could also add crispy pancetta.

Ingredients

For the filling

300 g potatoes
300 g taleggio, diced
Salt and black pep

Method

For the filling

Boil the potatoes whole, unpeeled, until cooked through. Peel while still hot and blitz with the diced cheese. The remaining heat will melt the cheese. Season if necessary, leave to cool, then place in a piping bag in the fridge.