Servings: 4
Calories: 611kcal
Equipment
- Oven
- Round cookie cutter, approximately 10cm diameter
- Patterned ravioli mould, optional
- Piping bag with medium round tip (alternatively, you can use a teaspoon)
Ingredients
Pasta Dough
- 400 g plain flour
- 20 g fennel seed ground
- 4 eggs
Pasta Filling
- 220 g potato washed and unpeeled
- 450 g fennel roughly chopped (note, this should reduce to around 180g after cooking)
- 1 tbsp olive oil extra virgin
- Salt and pepper to taste
To Plate
- 2 tbsp olive oil extra virgin (we used Rio Vista's agrumato)
- 2 tsp pink peppercorns crushed
- Roasted potato skins retained from making the filling (optional)
Instructions
- Toss the fennel with the olive oil, seasoning with salt and pepper. Cook on an oven tray at 200 degrees Celsius for 45 minutes, with the unpeeled potatoes sitting across a rack in the same oven.
- While they cook, combine all dough ingredients and knead vigorously for 10 minutes. Seal in cling wrap and rest for 30 minutes away from direct sunlight and heat.
- Peel the potatoes before they cool, retaining the skins. Optionally drizzle the skins with olive oil, sprinkle with salt, and return to the oven for a further 5-10 minutes until crispy.
- Blend the potato and fennel together until smooth and load into a piping bag. If the potato seems excessively wet, rice and spread it out before blending, allowing moisture to evaporate.
- Using a pasta machine, roll the dough through on the thickest setting 2-3 times, folding over itself in between passes. Then step up incrementally to a medium thickness, 5 or 6 on a 9-setting machine.
- Use a round cookie cutter to cut the dough into circles of around 10cm diameter. If using a mould to imprint the dough like us, lightly flour and press now to add your pattern.
- Squeeze a large walnut sized dollop of filling into the middle of each circle, and then fold in half, sealing into semicircles. To form into cappelletti, bring one corner around the filling to slightly overlap with the other corner; pinch the overlap together firmly.
- Cook in a large pot of lightly salted boiling water until dough is cooked (there should be no raw, white dough visible when the pasta is cut into). Note that these may take longer than usual to cook, as the dough is very thick.
- Serve tossed in the agrumato, with the crispy potato skins and a sprinkle of crushed pink peppercorns.
Nutrition
Calories: 611kcal | Carbohydrates: 97.1g | Protein: 19.2g | Fat: 16.9g | Saturated Fat: 3.1g | Cholesterol: 164mg | Sodium: 130mg | Potassium: 948mg | Fiber: 9.4g | Sugar: 1g | Calcium: 160mg | Iron: 8mg
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