Ravioli with Potato-Garlic Purée

Name: Ravioli with Potato-Garlic Purée
Ingredients: freshly grated Parmigiano-Reggiano; freshly ground pepper; 2 cups garlic soup, mushroom sauce or aromatic white sauce; snipped chives, chopped basil or other chopped herbs for garnish; snipped chives, chopped basil or other chopped herbs for garnish; 36 wonton skins; ½ recipe potato and garlic purée; 2 cups garlic soup, mushroom sauce or aromatic white sauce; 2 cups garlic soup, mushroom sauce or aromatic white sauce

Preparation info

Makes 16 to 18 ravioli, serving
4 to 6

Difficulty
Medium

Appears in

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.

Ingredients

½ recipe potato and garlic purée
36 wonton skins
2 cups

Main course
Vegetarian
Summer

Method

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