This year we have had a bumper crop of the Italian Cabbage 'Cavalo Nero'. This recipe is delicious for even those who who just don't eat greens.
It takes a bit of effort but does freeze very well, and is ideal for a quick supper or light lunch.
Ravioli with potato, sage, cavalo nero, and parmesan cream sauce
For the cavolo nero
1 bunch of cavolo nero
80g/3oz unsalted butter
Sea salt and black pepper
For the filling
350g/111/2oz little potatoes (I like Roseval)
140g/5oz unsalted butter
100g/31/2oz freshly grated Parmesan
A small bunch of sage, leaves only, chopped
Sea salt and black pepper
For the pasta (makes about 600g/21oz)
500g/171/2oz flour
4 large eggs
2 yolks
A pinch of salt
A small amount of beaten egg
First, strip the dark leaves from the tough central stalk of the cavolo nero. Place a pan of well-salted water on to boil and plunge the cavolo nero in. Cook for three to four minutes. Drain and set aside.
Place the potatoes in cold, well-salted water and bring to the boil. Turn down to a simmer and cook until they are tender and falling apart. Drain, place in a bowl and add the butter, Parmesan, sage and salt and pepper. Mash together, taste and adjust seasoning if necessary
Make pasta .
Put through pasta machine until finally the finest setting is reached, Now cut the pasta in half, fold each half in two and feed first one then the other through the thickest setting to the finest widthways. Repeat with the second piece. Then repeat this process until you havea pasta that is about 1.5mm thick.
To make the ravioli
lay the first strip of pasta on a floured surface, place little mounds of filling at intervals of about 4cm, brush the sides with beaten egg and lay the second strip on top. Cut into little squares, leaving a border of a couple of centimetres. Boil a large pot of water and cook the ravioli for three minutes, then drain.
Now warm the cavolo nero in the butter, and season with salt and pepper.
Place the ravioli in a bowl and spoon the warm, buttery cavolo on top. Serve with a little freshly grated Parmesan.