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Potato And Garlic Ravioli

POTATO AND GARLIC RAVIOLI

 

Serves 6

  • 2 lbs (900 g) floury-variety potatoes

  • 1/4 pt (150 nil) double cream

  • 4 big cloves garlic, chopped

  • few sprigs of fresh thyme, finely chopped

For the ravioli:

  • 1 lb (450 g) washed spinach

  • 6 large egg yolks

  • 1 lb (450 g) strong flour

  • pinch salt

  • fresh Parmesan to garnish

  1. To make the ravioli, first sweat the spinach in a covered pan with a little salt. When cooked, squeeze dry, chop and, together with the eggs, whisk in the food processor. Mix the egg and spinach into the flour, add a pinch of salt and knead until you have firm, smooth and elastic dough. Wrap in cling film and leave to rest for at least 15 minutes.

  2. Meanwhile, boil the potatoes in their skins and at the same time put the cream and garlic on to simmer for 20 minutes. Mash the peeled potatoes and whisk in the cream and garlic until the potatoes fluff Add the finely chopped thyme and leave to cool.

  3. On a lightly floured surface roll out the pasta into wafer-thin sheets. Cut out circles (a cookie cutter is perfect for this) and pipe or spoon enough of the potato mixture that you will be able to make moon shape pasties. Brush the edges with an egg wash or beaten milk and pinch together. Leave on a rack to dry for 20 minutes and then plunge in boiling salted water for 30-40 seconds.

  4. Drain and serve dusted with Parmesan or with a fresh tomato concasse made with black pepper, olive oil, finely chopped thyme and lightly reduced with cream.

More about Potatoes Recipes


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