The perfect popular authentic pasta recipe right here
25 October is World Pasta Day and to celebrate this fabulous food Trafalgar is sharing a recipe designed to reflect The Good Life. Libero Saraceni is an Italian chef that guests will meet when they visit the Tuscan area of Italy. He’ll take you shopping at a local market, teach you the secrets of Italian cooking before sitting down to enjoy the meal he has taught you to prepare. That’s living The Good Life!
To mark World Pasta Day, celebrated around the world today (October 25), Florence-based Italian chef Libero Saraceni shares an authentic Italian ravioli recipe so you can recreate a taste of the Tuscan good life at home.
Saraceni operates Ristorante I Tre Pini set in the Tuscan hills. He interacts with South Africans on a regular basis showing guests on Trafalgar’s Rome and Tuscan Highlights holiday the secrets of ‘la cucina Italiana’ (Italian cooking). Shop like a local for fresh produce at the farmers’ market before preparing lunch to enjoy over a glass of local wine.
Ravioli ‘mugellani’ (stuffed with potatoes) is a popular traditional pasta recipe from the region. It is generally served with a meat ragu of local Chianina beef and Cinta Senese pork.
500g of high grade 00 flour
1 pinch of salt
300g potatoes chopped and cooked in salted water
1 pinch of salt
1 pinch of nutmeg
1 spoon of Parmigiano (Parmesan) cheese
Parsley and garlic
- Place flour in a mound on a clean work surface and make a well in the centre
- Crack the eggs into the well and add salt
- Whisk eggs together inside the well using a fork, then gradually fold in the flour from the outside for at least 10 minutes until the flour is smooth and elastic. Use your hands to mix until the dough is soft
- If the dough seems too hard, add 2 tablespoons of warm water
- Wrap up the dough in cling wrap and allow to stand for 1 hour
- Cool the potatoes, then peel and mash finely
- Sauté garlic and parsley with oil in a pan
- Add in the potatoes, Parmesan cheese, salt, nutmeg and egg
- Mix well and the stuffing is ready
Combining the two
- On a lightly floured work surface, roll out the dough using a rolling pin.
- Roll the dough through a pasta machine to paper thin (most machines will have a recommended setting for ravioli). Dust with a little flour between each roll if needed.
- With a cutter, make circles with a diameter of 15cm.
- Insert stuffing in the centre of each circle. Fold and close in a crescent shape pressing the edges to seal. With a fork, mark the outside border.
- Place the ravioli on a tray with lots of flour. Bring a large pan of salted water to the boil and cook the pasta for 3-4 minutes.
Serve with your favourite pasta sauce and cover with lashings of fresh parmesan. Enjoy.
To experience perfect popular authentic pasta:
Meet the locals; eat with them and join them at work and play. Together with your incredibly knowledgeable Travel Director, they’ll help bring your destination to life. Foodie travellers wanting to sample real Italian fare can book Trafalgar’s Rome and Tuscan Highlights. Guests will meet Libero Saraceni and enjoy the opportunity to make their very own pasta on this incredible guided holiday.
For further details visit https://www.trafalgar.com/sa.
Trafalgar has collected 46 major travel awards over the last five years, including the Gold Trusted Merchant Award from independent reviews! For more info visit here.
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Tracy Burrows160 Posts
If there is one thing that I have learnt, it is the more I see, the more there is to see! My name is Tracy Burrows and I am the managing editor of Out There Global, a community driven travel platform for both cost effective and luxury travel ideas around the world. From Jan 2014 - Dec 2016 I managed the LatestSightings.com blog (a United Nations World Summit Award Winner: Culture & Tourism 2016 & National Geographic partner). I was also consulting editor at MOZambique Magazine, and contributor at Sawubona. Prior to my career I obtained a tourism marketing degree, and graduated from a 2 year 'Hospitality Management in Development Program' in California. Following this I acquired a journalism diploma and since it's been all about travel and writing! And my nourishment from all those who have impacted me: family; friends; and strangers alike. Thank you for joining our journey!