Catalan-style Stuffed Pasta (Bovški Krafi Adaptation)

Ingredients

In this Catalan adaptation of Bovški Krafi, the traditional Slovenian dish is transformed to incorporate the distinct flavors and ingredients of Catalan cuisine. The filling is enhanced with Catalan spices and herbs, such as saffron and parsley, to infuse the dish with a Mediterranean flair. Additionally, the pasta dough is made using Catalan olive oil, giving it a subtle richness and depth of flavor. The dish is served with a tomato-based sauce, a staple in Catalan cuisine, which adds a tangy and savory element to the overall taste profile. We alse have the original recipe for Bovški Krafi, so you can check it out.

• For the pasta dough: For the pasta dough:
• 300g (10.5 oz) all-purpose flour 300g (10.5 oz) all-purpose flour
• 3 large eggs 3 large eggs
• 2 tablespoons Catalan olive oil 2 tablespoons Catalan olive oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the filling: For the filling:
• 250g (8.8 oz) ground meat (pork, beef, or a combination) 250g (8.8 oz) ground meat (pork, beef, or a combination)
• 1 onion, finely chopped 1 onion, finely chopped
• 1 garlic clove, minced 1 garlic clove, minced
• 1/2 red bell pepper, finely chopped 1/2 red bell pepper, finely chopped
• 1/2 zucchini, finely chopped 1/2 zucchini, finely chopped
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1/4 teaspoon saffron threads, soaked in 1 tablespoon warm water 1/4 teaspoon saffron threads, soaked in 1 tablespoon warm water
• Salt and pepper to taste Salt and pepper to taste
• For the sauce: For the sauce:
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 2 tablespoons Catalan olive oil 2 tablespoons Catalan olive oil
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste
• Grated cheese, for serving Grated cheese, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, Catalan olive oil, and salt. Knead the dough until smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.
2. 2.
   In a skillet, heat some olive oil over medium heat. Add the onion and garlic, and sauté until translucent. Add the ground meat and cook until browned. Stir in the red bell pepper, zucchini, parsley, saffron (including the soaking water), salt, and pepper. Cook for an additional 5 minutes. Remove from heat and let the filling cool.
3. 3.
   Roll out the pasta dough on a floured surface until thin. Cut out circles using a round cookie cutter or a glass.
4. 4.
   Place a spoonful of the filling in the center of each pasta circle. Fold the dough over the filling and press the edges to seal. Repeat with the remaining dough and filling.
5. 5.
   In a large pot of salted boiling water, cook the stuffed pasta until al dente, about 5-7 minutes. Drain and set aside.
6. 6.
   In a separate saucepan, heat the Catalan olive oil over medium heat. Add the minced garlic and sauté until fragrant. Pour in the crushed tomatoes, sugar, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
7. 7.
   Serve the stuffed pasta with the tomato sauce and sprinkle with grated cheese.

Treat your ingredients with care...

• Catalan olive oil — Choose a high-quality extra virgin olive oil from Catalonia to enhance the flavor of the dish.
• Saffron threads — Soak the saffron threads in warm water for at least 10 minutes before adding them to the filling to release their vibrant color and aroma.

Tips & Tricks

• If you prefer a vegetarian version, replace the ground meat with a mixture of cooked vegetables, such as mushrooms, spinach, and grated cheese.
• Experiment with different herbs and spices to customize the filling according to your taste preferences.
• Serve the stuffed pasta with a side of fresh salad or roasted vegetables for a complete meal.
• Make a larger batch of the stuffed pasta and freeze the uncooked portions for future use.
• Garnish the dish with fresh parsley or basil leaves for an added touch of freshness.

Serving advice

Serve the Catalan-style Stuffed Pasta hot, accompanied by a side of mixed greens or a fresh tomato salad. Sprinkle grated cheese on top for an extra burst of flavor.

Presentation advice

Arrange the stuffed pasta on a large serving platter, drizzle the tomato sauce over it, and sprinkle with grated cheese. Garnish with fresh herbs for an appealing presentation.