This recipe is a personal favorite of Chef Maurizio Mazzon.
- Dough (3 1/2 lb.)
- 4, #100 ct. (2 lb.) Idaho® Potatoes
- 3 eggs, whole, large, Grade A
- 1 lb. all-purpose flour
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 gallon chicken stock or salted boiling water
- Filling (1 lb.)
- 3 tablespoons olive oil
- 1 garlic clove, crushed
- 1 lb. spinach, fresh baby
- 2 1/2 oz. veal, ground
- 2 1/2 oz. Italian sausage, mild
- 3 oz. yellow onion, chopped
- 1/4 cup white wine
- 1/3 cup Parmesan cheese, grated
- Salt, black pepper, nutmeg to taste
- Tomato sauce as needed
- Parmesan cheese, grated as needed
- 4 large leaves sage
- 6 oz. butter
Dough (3 1/2 lb.)
- Boil skin-on whole potatoes in salted water until tender, about 45 minutes. Peel and mash in bowl. Add two beaten eggs.
- Combine flour, yeast, and salt; add to potato mixture. Mix thoroughly to form dough. Add more flour, if needed.
- Divide dough into quarters; roll each quarter into 9" x 15" rectangle. Brush two rectangles with beaten egg.
- Place 1/2 oz. dollops of filling on dough, spreading 3" apart. Cover each with remaining dough, pressing to seal between filling.
- Cut dough into 3" squares with filling centered in each. Cook in boiling water for 4 - 5 minutes.
Filling (1 lb.)
- In large pot over medium heat, combine 2 Tbsp. olive oil and crushed garlic; cook until golden. Remove and discard garlic.
- Add spinach; cook until wilted and tender, 5 - 7 minutes. Add pinch of salt. Remove spinach; drain to remove water.
- In sauté pan, combine 1 Tbsp. olive oil, veal and sausage. Cook until browned. Add onion; cook to soften for 5 minutes. Add wine; cook until evaporated. Drain and set aside to cool.
- In food processor, combine spinach with meat mixture. Add Parmesan cheese; grind until ingredients are well mixed. Adjust seasoning with salt, pepper, nutmeg. Set aside.
- Ladle 1 1/2 oz. tomato sauce on center of 12" plate. Top with 5 ofelles, circling the plate. Sprinkle with Parmesan cheese.
- Heat butter with sage leaves in skillet; cook until butter browns. Drizzle hot, browned butter over ofelles; serve immediately
Yield: 30 ofelles; 6 servings