Wolfgang Puck Recipes

Potato, Roasted Garlic, and Basil Ravioli

	Spoon out, or use a pastry bag to place filling on the dough sheet.
	Brush around mounds with eggwash.
	Fold the pastry dough over the mounds.
	Press down and seal around each mound with your hands.
	Use a pastry cutter to cut circles around the mounds.
	Pinch each ravioli around the edges to seal.

Potato, Roasted Garlic, and Basil Ravioli

Makes 36 to 40 ravioli; serves 5 to 6

This hearty pasta has an unexpected delicacy of flavor. Fresh herbs, combined with the roasted garlic and sharp Parmesan cheese, complement the flavor of the potato, making a subtle and delicious result.

Ingredients

3 large baking potatoes, peeled and quartered
3/4 teaspoon kosher salt
1/2 cup roasted garlic
1 egg, lightly beaten
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh chives
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon freshly ground white pepper
6 sheets, approx 6 x 12-inches, of fresh pasta
Semolina or all-purpose flour, for dusting
1 egg lightly beaten with 1 teaspoon water, for egg wash
1 recipe Roasted Garlic and Herb Sauce
1/4 cup homemade chicken stock
Kosher salt and freshly ground white pepper
1/4 cup freshly grated Parmesan cheese

Make the filling: Cook the potatoes in boiling salted water until tender, about 15 to 20 minutes. Drain. In a medium bowl, combine the potatoes and Roasted Garlic. Pass through a food mill on the fine setting, or mash thoroughly with a fork. Add the remaining ingredients and stir until well blended. Cover and refrigerate until ready to use.
Lightly dust the work surface with flour. Using a pastry bag or spoon, place about 10 tablespoons of filling on the dough, about 1 to 1-1/2 inches apart. Brush around the mounds with eggwash. Cover the mounded dough sheets with a second sheet of pasta. Press down the dough around each mound to seal, making sure that you do not have any air pockets. Using a 2-inch cookie cutter, cut out the ravioli. Pinch each ravioli around the edges to seal. Dust 2 trays with semolina and arrange the ravioli on the trays, dusting the ravioli with more semolina. Refrigerate, covered, until needed.
Bring a large pot of salted water to a boil. Cook the ravioli until al dente, about 3 to 4 minutes.
In a medium saucepan, reheat the Roasted Garlic and Herb Sauce (if too thick, add 1/4 cup stock). Drain the ravioli and add them to the sauce, tossing to coat all sides. Add 2 tablespoons of cheese and season with salt and pepper. Serve immediately.

Arrange 5 or 6 cooked ravioli in the center of a dinner plate, overlapping one another, in a circle. Nap with the sauce and garnish with remaining freshly grated parmesan cheese.

Wine Recommendation:

Good Californian Chardonnays are so readily available today that it's possible to find some real bargains. Look for Arrowood, Estancia, Fetzer Sundial, Monterey Vineyard, Napa Ridge, and of course, Robert Mondavi's Woodbridge wines. They all make delicious and inexpensive partners for this pasta.