Gnocchi Ravioli with Sausage-Spinach Filling

Name: Gnocchi Ravioli with Sausage-Spinach Filling
Yield: makes about 3 dozen ravioli, serving 6
Ingredients: 1 batch Basic Potato Gnocchi (preceding recipe); 3 tablespoons butter; 1 onion, chopped (about 1 cup); 1 teaspoon coarse sea salt or kosher salt; 5 ounces sweet Italian sausage, removed from casing and crumbled; 4 ounces ground veal; 1 pound tender fresh spinach leaves, rinsed well and drained; 2 tablespoons coarse sea salt or kosher salt for the pasta pot; 12 tablespoons butter; 8 large fresh sage leaves (or more smaller leaves); Freshly ground black pepper to taste; 1 cup freshly grated Grana Padano or Parmigiano-Reggiano; A large heavy skillet or sauté pan for the filling; A rolling pin and a 4-inch round cutter; A 10-quart pot, with a cover, for cooking the offelle; A 14-inch-wide sauté pan or deep skillet, for dressing the offelle

December 14, 2011

Offelle are just like ravioli, but what encloses the filling is potato dough rather than pasta dough, which lends a special soft texture. Here’s how I coordinate the elements of this recipe so everything comes together perfectly. First I cook and rice the potatoes for the dough (as in the preceding recipe). While they’re cooling, I make the sausage-spinach filling and let it cool. Then I mix the dough, roll it out, and stuff it to form plump offelle.

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