Potato, Roasted Garlic, And Basil Ravioli

By á-174942

Ingredients

• 3 large baking potatoes peeled, quartered
• 3/4 teaspoon kosher salt
• 1/2 cup Roasted Whole Garlic (see recipe)
• 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 fresh pasta - (abt 6" by 12" ea)
• 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 (see recipe)
• 1/4 cup homemade Chicken Stock (see recipe)
• Kosher salt to taste
• Freshly-ground white pepper to taste
• 1/4 cup freshly-grated Parmesan cheese

Details

Servings 36

Preparation

Step 1

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 five or six 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.

This recipe yields 36 to 40 ravioli; 5 to 6 servings.

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