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My Mother's Cheese-and-Potato Ravioli
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Arrange the balls of filling on one side of the pasta sheet.
Brush around the balls with eggwash.
Fold the pastry over the balls.
Seal around the balls with your hands.
Using a 2-inch cookie cutter, cut out the round raviolis.

My Mother's Cheese-and-Potato Ravioli

Makes 30 ravioli; Serves 5 to 6

Most people recall their mother's cooking for its homespun simplicity. My mother was a wonderful cook, and as adventurous and creative as any young chef today. This recipe is testimony to her powers.

Ingredients
  • 1 pound baking potatoes (about 2 large), scrubbed thoroughly
  • 2 tablespoons unsalted butter
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 8 ounces farmer's cheese
  • 5 ounces goat cheese
  • 2 ounces mascarpone cheese
  • 3 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons minced fresh mint leaves
  • 2 tablespoons minced fresh chervil leaves
  • 1 large egg, lightly beaten
  • Kosher salt and freshly ground white pepper
  • 10 sheets, approx 6 x 12-inches, fresh pasta
  • 1/4 cup semolina or all-purpose flour, for dusting
  • 1 egg lightly beaten with 1 teaspoon water, for eggwash
  • 8 tablespoons (1 stick) unsalted butter
  • 1/4 cup freshly grated Parmesan cheese
  • Minced fresh flat-leaf parsley leaves
Method
  1. Make the filling: Bake the potatoes in a preheated 350° F. oven until fork tender, about 20 to 40 minutes. Peel, and while still warm, pass through a food mill, or mash thoroughly with a fork. In a small skillet, heat the butter over medium heat. Add the shallots and garlic, and cook until soft. In a medium bowl, combine all the cheese, the herbs, and the beaten egg. Add the cooked shallots and garlic and the warm potato. Stir until blended (being careful not to over-mix, or the mixture will get pasty). Season with salt and pepper. Cover and refrigerate until needed. Then, with lightly moistened hands, roll into small balls, about the size of a walnut.
  2. Lightly dust the work surface with flour. Arrange 3 to 4 balls of filling on the lower third of the length of 5 sheets of the dough, about 1 to 1-1/2 inches apart. Brush around the balls with eggwash. Fold the top half over to cover the balls. Press the dough around each ball to seal, making sure that you do not have any air pockets. With a 2-inch round cookie cutter, cut out the ravioli. Dust 2 trays with semolina and arrange the ravioli on the trays, dusting with more semolina. Refrigerate, covered, until needed.
  3. Bring a large pot of salted water to a boil. Cook the ravioli until al dente, about 3 to 4 minutes.
  4. Meanwhile, in a large skillet, over high heat, cook the butter until it begins to brown. Drain the ravioli and toss into the browned butter, turning to coat both sides. Add the cheese and season with salt and pepper.
Presentation

Garnish with parsley and serve immediately.

Wine Recommendation:

Because this is my mother's recipe I like to drink it with an Austrian white wine. Look for wines that are spitzenwein, a mark that denotes the top quality wines. Or you may want to look for a Gewurtztraminer or Riesling from Alsace, dry, fruity wines that usually represent great value.
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