Potato Raviolis with Mushroom and Stilton

Name: Potato Raviolis with Mushroom and Stilton
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: Juice of ½ lemon; 150 ml (5 fl oz) Vegetable or Chicken Stock; 2 egg yolks; ½ teaspoon chopped fresh parsley; 350 g (12 oz) Mashed Potatoes without cream or butter; Salt and freshly ground white pepper; 150 ml (5 fl oz) double cream; 50 g (2 oz) mixed wild mushrooms or sliced button mushrooms; 1 onion, finely chopped; 50 ml (2 fl oz) olive oil; 3 tablespoons plain flour; 1 sprig of fresh thyme; 100 g (4 oz) button mushrooms, quartered; 25 g (1 oz) unsalted butter; 2 garlic cloves, crushed; 100 g (4 oz) mixed wild mushrooms, or 225 g (8 oz) button mushrooms if unavailable; 2 tablespoons olive oil; 100 g (4 oz) Stilton, grated or crumbled; 300 ml (10 fl oz) dry white wine

Preparation info

Serves
4–6

Difficulty
Complex

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

This is a ravioli with a difference: the ‘pasta’ is actually made with mashed potato. The mixture rolls as easily as pastry, and fries to a crisp golden brown. This works well as a main course or a starter and can be served as a vegetarian dish.

Ingredients

For the Ravioli

350 g (12 oz) Mashed Potatoes without cream or butter

Europe
United Kingdom
Main course
Vegetarian

Method

To make the ravioli paste, while the mashed potatoes are still warm, add the egg yolks and olive oil, season with salt and pepper and fold in the flour. This will now have a pasta paste texture. Cover with cling film and keep warm.

To make the filling, cook the chopped onion, thyme and garlic in the butter for 5 minutes. Add the mushrooms and cook for a further 5 minutes. Add the white