Begin with cooked, peeled potatoes: warm for the dough, cooled for the filling. Boiling and cooling raw potatoes requires additional time before the recipe clock. For larger quantities use additional pots or pans, keeping the piece sizes and cooking endpoints.
Make ahead Weigh the cooked potatoes and grate the cheeses ahead. Shape the ravioli shortly before cooking so the wrappers remain supple.
Gepichta Kropfn
Prep 45 min · Cook 30 min · Yield 32 ravioli (Approximate yield; 8 cm discs.) · Difficulty Medium
Method
Start with the cooked, peeled potatoes weighed separately for dough and filling. Mash the cooled filling potatoes and combine with the drained fresh ricotta, mint, filling smoked ricotta, Parmigiano and filling salt. Keep the filling cool while making the dough.Start with the cooked, peeled potatoes weighed separately for dough and filling. Mash the cooled filling potatoes and combine with the drained fresh ricotta, mint, filling smoked ricotta, Parmigiano and filling salt. Keep the filling cool while making the dough.
Rice the warm dough potatoes onto the work surface and let excess steam escape. Add the dough flour, oil and dough salt. Knead briefly just until cohesive and soft; avoid prolonged kneading. Divide into manageable portions and keep covered.Rice the warm dough potatoes onto the work surface and let excess steam escape. Add the dough flour, oil and dough salt. Knead briefly just until cohesive and soft; avoid prolonged kneading. Divide into manageable portions and keep covered.
Dust the surface lightly from the working flour. Roll one portion at a time to about 3 mm thick and cut 8 cm discs. Allow about 15–16 g per piece, placing the filling on one half of each disc and keeping a clean rim. Fold the free half over, expel trapped air and pinch the edges firmly together. Continue with the remaining dough and filling; gather and re-roll scraps once.Dust the surface lightly from the working flour. Roll one portion at a time to about 3 mm thick and cut 3¼ in discs. Allow about ½–½ oz per piece, placing the filling on one half of each disc and keeping a clean rim. Fold the free half over, expel trapped air and pinch the edges firmly together. Continue with the remaining dough and filling; gather and re-roll scraps once.
Bring the cooking water and bath salt to a boil in a pot, allowing about 12 minutes. Lower to a gentle boil and cook about 8 ravioli at a time. Allow roughly 4 minutes per batch, checking a cut wrapper is cooked through; extend as needed. Floating alone does not prove the dough is cooked.Bring the cooking water and bath salt to a boil in a pot, allowing about 12 minutes. Lower to a gentle boil and cook about 8 ravioli at a time. Allow roughly 4 minutes per batch, checking a cut wrapper is cooked through; extend as needed. Floating alone does not prove the dough is cooked.
Meanwhile melt the finishing butter gently. Lift the ravioli with a slotted spoon and drain well. Divide among warm plates, spoon over the butter and finish with the remaining smoked ricotta. Serve promptly, continuing with the remaining batches.Meanwhile melt the finishing butter gently. Lift the ravioli with a slotted spoon and drain well. Divide among warm plates, spoon over the butter and finish with the remaining smoked ricotta. Serve promptly, continuing with the remaining batches.
