Ravioli with potato, watercress and cheeses

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.

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