Ravioli with Potato-Garlic Purée

Preparation info

  • Makes 16 to 18 ravioli, serving

    4 to 6

    • Difficulty


Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

Stuffing pasta with potato may sound odd, but it’s delicious and utterly tender. The ravioli are particularly good when made with the new summer crop of garlic, and they are excellent served in any of the suggested sauces.



Make the potato purée and whichever sauce you want to use. Set half the wonton skins on the counter and fill them with 2 or 3 teaspoons of the potato purée. Brush the edges with water and cover with the second skin, gently stretching it over the filling. Press the 2 skins tightly with your fingers; then run a ravioli crimper around the edges to seal. Set them on a lightly floured surface when f