Yield: 4 servings
Measure | Ingredient |
---|---|
570 grams | Boiling potatoes ie Maris Piper or |
\N \N | ; Desiree |
4 \N | Cloves garlic; peeled |
\N \N | Salt and freshly ground black pepper |
55 grams | Butter |
150 grams | Two contrasting varieties of cheese ie |
\N \N | ; Gorgonzola and Parmesan |
\N \N | Grated nutmeg to taste |
2 \N | Good handfuls of watercress; large stalks (2 to |
\N \N | 3) |
\N \N | ; removed |
455 grams | Fresh sheet pasta |
\N \N | Extra olive oil or butter; cheese and |
\N \N | ; watercress to serve |
1 Wash and peel the potatoes, put into very salted boiling water with the garlic and cook until the potatoes are just tender - don't over or under cook them.
2 Drain for about five minutes to enable the excess water to evaporate - if you overcook them or don't drain them properly, they'll be too moist and your filling will be too wet.
3 When the potatoes have cooled slightly, add your butter and chosen cheese. Stir and fork through to mix and break up the potatoes. Add the nutmeg and seasoning to taste.
4 Stir in the watercress, half finely chopped and the rest coarsely chopped. Stuff the ravioli with a good heaped tsp of mix and cook in boiling salted water for 3-4 minutes until tender.
5 Serve with some extra olive oil or butter, some more of the cheese grated over the top and some ripped up watercress.
Converted by MC_Buster.
Recipe by: The Naked Chef
Converted by MM_Buster v2.0l.