4 servings
550 g boiled and mashed potatoes
2 medium-small egg yolks
1 pinch of salt
130 g of flour + flour for the board
nutmeg
160 g of Sexten Graner cheese from South Tyrol
2 tablespoons of milk
300 g kale (tender leaves or without central rib)
1 clove of garlic
Extra virgin olive oil
Black pepper, salt
70 g butter
4 fresh sage leaves
In a bowl or directly on a board, pour the cold mashed potatoes, add 2/3 of the flour, salt, nutmeg, lightly beaten egg yolks and knead the dough.
Incorporate the flour necessary to have a non-sticky dough can be rolled out easily. Leave the covered dough to rest for about 30 minutes.
Prepare the filling by mashing the cheese with a fork, add the milk and a pinch of pepper, mix everything and let it rest. Instead of Sexten Graner cheese, use a robiola or ricotta cheese (but without the addition of milk) or feta.
Wash the kale and remove any hard central part. Cut into strips.
In a saucepan, heat a clove of garlic with 2 tablespoons of oil over medium heat. Add the cabbage and salt, cook until the vegetables are tender.
Then remove the garlic and blend the kale with some extra virgin olive oil, possibly add a couple of tablespoons of warm water or vegetable broth. Season with salt and pepper.
Keep aside.
With a rolling pin roll out the potato mixture to a thickness of about 3 mm. Cut the dough with a round pastry cutter of about 8 cm. Fill each disc and close the edges firmly with the fork tines.
Boil the pasta for about 5 minutes in boiling salted water.
Melt the butter with the sage leaves.
Drain the pasta gently with a slotted spoon.
Spread a plate of the cream of cabbage cream, the ravioli and the melted butter, sprinkle with black pepper.
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