Purple Potato & Rosemary Ravioli

Purple Potato & Rosemary Ravioli
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About This Recipe

Napa Valley, with its undulating vineyards and rustic charm, has long been a haven for gourmands and oenophiles alike. Its rich soil, combined with the passion of local growers, gives birth to both stunning wines and fresh produce. Among these gifts from the earth is the intriguing purple potato, a versatile tuber that becomes the star in our beloved potato ravioli recipe.

Though some might be tempted to think of a sweet potato recipe when they envision vibrantly hued tubers, the purple potato is an entity all its own. Sturdier than its orange counterpart and with a unique, nutty flavor profile, the purple potato serves as a delightful foundation for a sumptuous ravioli filling.

Now, ravioli, with its Italian roots, might not immediately evoke thoughts of Californian wine country. However, the incorporation of rosemary, a herb that thrives in our sunny climate, firmly grounds this dish in Northern California. Our rosemary potato recipe is the culmination of years of experimenting with these earthy and aromatic flavors. The rich hues of the potato mirrored against the deep green rosemary leaves are reminiscent of the landscapes of Napa and Sonoma during the fall season.

But a dish, no matter how expertly crafted, shines even brighter when paired with the right wine. Napa's legacy as a wine-producing region offers a plethora of choices. For this ravioli recipe, a buttery Chardonnay, like the one produced by Cakebread Cellars, is a complementary fit. Its oakiness plays beautifully with the earthy notes of the ravioli filling. If you're veering towards a red, a Pinot Noir, with its subtle fruit notes and understated earthiness, especially from vineyards like Sonoma-Cutrer, stands out. For the more adventurous, a Vermentino with its herbal undertones and minerality contrasts and refreshes, with Tablas Creek Vineyard leading the way in this varietal.

Now, while our potato ravioli is undoubtedly a show-stopper, it's crucial to consider ravioli sides that can elevate the dish. In Napa, we're blessed with an abundance of fresh greens, so a light arugula salad with a lemon vinaigrette or roasted vegetables drizzled with olive oil, perhaps even incorporating more of those aromatic rosemary potatoes, complements the ravioli perfectly.

If you ever find yourself wandering the scenic routes of Napa or Sonoma, be sure to drop by local farmers' markets. Here, you can source the freshest ingredients for your own ravioli recipe. From stalls teeming with purple potatoes to those fragrant bunches of rosemary, the valley offers it all. And while you're at it, a visit to a local winery like Joseph Phelps Vineyards will not only provide you with excellent wine pairing options but also immerse you in the rich history of Napa's winemaking journey.

To conclude, our purple potato and rosemary ravioli is more than just a dish; it's an embodiment of Napa Valley's culinary landscape. Crafted with ingredients that sing of the region's fertile lands and paired with wines that echo the heartbeats of generations of vintners, it's a gastronomic experience waiting to be savored. Whether you're a local, a visitor, or someone daydreaming of Californian vineyards from miles away, this dish serves as a delicious bridge, connecting you to the heart and soul of wine country.

Hero Ingredient Spotlight: The Purple Potato

Purple potatoes aren't just your average tuber; they are nutrient-dense, high in antioxidants, and packed with a vibrant color that makes any dish pop. Originating from South America, these potatoes have traveled worldwide to become a favorite in many modern dishes. What sets them apart, beyond their stunning hue, is their nutty and slightly earthy taste, making them a superb ingredient for our Napa ravioli recipe. When seeking to elevate a potato ravioli, the purple potato not only adds unique flavor but also a visual element that's hard to match.

How to Perfectly Shape Your Ravioli

Making ravioli might seem daunting, but with the right technique, it's a breeze. Here's a step-by-step guide:

  1. Prepare Your Work Surface: Dust a clean countertop or large cutting board with flour to prevent sticking.
  2. Roll Out the Dough: Using a rolling pin or pasta machine, roll the dough into thin sheets.
  3. Add the Filling: Place small mounds of the purple potato and rosemary mixture onto one half of the pasta sheet, spacing them about 2 inches apart.
  4. Fold and Seal: Gently fold the other half of the pasta sheet over the filling. Press around each mound to seal, ensuring there are no air pockets.
  5. Cut and Shape: Use a ravioli cutter or knife to cut individual ravioli. Ensure all edges are sealed tightly.
  6. Cook and Enjoy: Boil in salted water until they rise to the surface, then serve with your favorite sauce or simply a drizzle of olive oil.

Frequently Asked Questions

  1. Can I store leftover ravioli for later? Absolutely! Once shaped, lay the ravioli in a single layer on a baking sheet and freeze. Once frozen, transfer to an airtight container. They can be cooked straight from the freezer; just add a few extra minutes to the boiling time.
  2. Are there any allergy concerns with this dish? If gluten is a concern, you can substitute regular pasta dough with gluten-free alternatives available in most stores.
  3. Can I use another type of potato if I don't have purple potatoes? While purple potatoes are the star, you can use Yukon gold or russet potatoes. However, the distinct color and slight flavor variations of purple potatoes make them unique in this ravioli recipe.
  4. What kitchen tools are essential for this recipe? A rolling pin or pasta machine, a ravioli cutter or sharp knife, and a large pot for boiling are essential.
  5. How long will the cooked ravioli last in the refrigerator? Once cooked, the ravioli can be stored in an airtight container for up to 3 days.

Tips for Success

  1. Use Fresh Ingredients: For the best flavor, especially in dishes with few ingredients like this one, always use the freshest ingredients available. Farmers' markets in Napa and Sonoma are excellent places to source fresh purple potatoes and rosemary.
  2. Don't Overfill: It's tempting to load up each ravioli with heaps of filling, but less is more. Overfilling can cause the ravioli to burst during cooking.
  3. Pair with a Light Sauce: Given the flavorful filling, opt for a lighter sauce to allow the purple potato and rosemary flavors to shine through. A simple garlic and olive oil drizzle or a light butter and sage sauce complements the ravioli beautifully.

Recipe Overview

Recipe:
Purple Potato & Rosemary Ravioli
Author:
Lily Anderson
Season:
Fall
Yield:
4 servings
Calories Per Serving:
480
Prep Time:
PT40M
Cook Time:
PT30M
Total Time:
PT1H10M

Ingredients List

Ingredients:

  • 1 lb purple potatoes, peeled and chopped
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 1/2 cup ricotta cheese
  • Salt and pepper to taste
  • 2 cups all-purpose flour, plus extra for dusting
  • 2 large eggs
  • 3 tablespoons water (or as needed)
  • 1/2 cup grated Parmesan cheese, for garnish
  • 2 tablespoons unsalted butter, for serving
  • Fresh rosemary sprigs, for garnish

Step-by-Step Directions

  1. Start by boiling the purple potatoes in salted water until tender, roughly 20 minutes. Drain and set aside.
  2. In a sauté pan, heat the olive oil over medium heat. Add the minced garlic and rosemary. Sauté until aromatic, about 2 minutes.
  3. Mash the boiled purple potatoes in a large bowl. Mix in the garlic-rosemary oil and ricotta cheese. Season with salt and pepper. This forms the filling for your ravioli.
  4. On a floured surface, mix the flour, eggs, and water until it forms a firm dough. Roll the dough out thinly and cut out circles using a glass or cookie cutter.
  5. Place a teaspoon of the purple potato filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges to seal.
  6. Bring a large pot of salted water to boil. Cook the ravioli in batches, ensuring they don’t stick together. They're done when they float to the top, approximately 3-4 minutes.
  7. In a separate pan, melt the butter and toss the cooked ravioli in it for about a minute.
  8. Serve the ravioli hot, garnished with grated Parmesan cheese and fresh rosemary sprigs.

Share Your Results

Was it everything you dreamed it could be? Let me know how it turned out for you and share a picture on social media with the hashtag #LilyCooksNapa

Hello and welcome to Napa Home Chef! We're thrilled you're joining us to explore the vibrant world of wine country cooking. Our team has crafted bold, creative recipes inspired by Napa Valley's lush landscapes, bountiful harvests, and world-renowned wines. We hope you enjoy the journey with us!

Get ready to experience the rich flavors and unique culinary delights that embody the essence of wine country living. Happy cooking!

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