Offelle are just like ravioli, but what encloses the filling is potato dough rather than pasta dough, which lends a special soft texture. Here’s how I coordinate the elements of this recipe so everything comes together perfectly. First I cook and rice the potatoes for the dough (as in the preceding recipe). While they’re cooling, I make the sausage-spinach filling and let it cool. Then I mix the dough, roll it out, and stuff it to form plump offelle.
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As energizing as an energy bar, with a much simpler ingredient list.
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