Valtellina-Style Ravioli

For the pasta:

• 1 ½ cups all-purpose flour (200 g)
• 1 ½ cups buckwheat flour (200 g)
• 4 medium eggs

For the filling:

• 2 potatoes
• ½ head of savoy cabbage
• 2 cloves garlic
• 2 tablespoons butter (30 g)
• Sage to taste
• Salt to taste
• Water as needed

For the sauce:

• 1 cup Valtellina Casera cheese, grated (100 g)
• 4 tablespoons butter (50 g)
• Sage to taste
• Black pepper to taste

How to make Valtellina-Style Ravioli:

1. Prepare the dough: In a bowl, mix the all-purpose flour and buckwheat flour. Crack the eggs into the flour mixture and stir with a fork until combined. Transfer the dough to a work surface and knead until it forms a smooth, compact ball. Wrap it in plastic wrap and let it rest for 30 minutes.

2. Prepare the filling: Peel and dice the potatoes into small cubes. Remove the tough core of the savoy cabbage and slice it into thin strips. Mince the sage leaves. In a pan, melt 2 tablespoons of butter, add the sage and whole garlic cloves (unpeeled), and sauté. Add the diced potatoes and cabbage, season with salt, and cook over medium heat until golden brown. Add a ladle of water and cook for another 5-7 minutes, stirring occasionally until the water is absorbed and the potatoes are soft. Remove the garlic, mash the mixture with a fork, and set aside to cool.

3. Shape the ravioli: Roll out the dough on a lightly floured surface to a thickness that is not too thin, as buckwheat dough can tear easily. You can also use a pasta machine (setting 4). Cut the dough into two strips. Place small mounds of the filling on one strip, spaced 1 ½ to 2 inches (3-4 cm) apart. Brush the edges with water and lay the second strip of dough on top, pressing to seal. Cut the ravioli with a round cutter (about 3-4 inches / 8-9 cm in diameter).

4. Cook the ravioli: Grate the Casera cheese. Boil the ravioli in salted water for 5 minutes. In the meantime, melt 4 tablespoons of butter in a large pan with sage leaves. Drain the ravioli and toss them in the sage butter. Add the grated Casera cheese and toss to combine.

5. Serve: Season with black pepper, cover for a few moments to let the cheese melt, then serve the ravioli hot!