- 2 medium potatoes
- 5 leaves of fresh sage, roughly chopped
- 150 gr (5 oz) plain flour
- Sunflower oil
Put the flour in a bowl and add little by little warm water (about 80 ml/ 2.82 fl oz). Mix and knead the dough for 5 minutes, until it becomes quite elastic. Roll it on the table with a rolling pin. Make sure the layer is not too thick (around 2 mm). Add the chopped sage to the mashed potatoes. Let the mix cool off for a few minutes. Take a dozen of single spoonfuls of the mix, lay them on one half of the rolled dough, being careful to lay them at the same distance one from another. Fold the dough, seal by pressing with the fingers in the empty spaces. Using a cutting wheel (there are special serrated ones for this purpose) cut up the ravioli in square size. You should come up with a dozen, medium sized, ravioli. Fry them in hot sunflower oil, then put them in a plate and use kitchen paper to absorb the excess oil. Season with salt.
According to the "once-fried -also-a-shoesole-tastes-good" law, this recipe was gobbled up by the not-so-used-to-fried-food fellow guests. Simple but effective. I am not thoroughly convinced about this being a first course, recipe. I’d see it as well as a second course or a starter...But " what doesn’t kill you makes you fatter", as the saying goes..