Ravioli with potato, watercress and cheeses
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 570 | grams | Boiling potatoes ie Maris Piper or |
| ; Desiree | ||
| 4 | Cloves garlic; peeled | |
| Salt and freshly ground black pepper | ||
| 55 | grams | Butter |
| 150 | grams | Two contrasting varieties of cheese ie |
| ; Gorgonzola and Parmesan | ||
| Grated nutmeg to taste | ||
| 2 | Good handfuls of watercress; large stalks (2 to | |
| 3) | ||
| ; removed | ||
| 455 | grams | Fresh sheet pasta |
| Extra olive oil or butter; cheese and | ||
| ; watercress to serve | ||
Directions
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.