About this recipe: Mashed potato enriched with cottage cheese and Parmesan and enlivened with garlic and herbs makes a marvellous filling for the pasta parcels called ravioli. A small amount of extra virgin olive oil is added at the end, so none of its flavour is lost and the dish tastes richer than it really is.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
*Make folded ‘ravioli’, using fresh lasagne sheets. Cook 250 g (9 oz) lasagne, a few sheets at a time, in rapidly boiling water for 3 minutes or following the packet instructions. Refresh in cold water and drain well. Place a little filling on one half of a sheet of lasagne and fold it over. Lay the ‘ravioli’ in a greased ovenproof dish. Repeat with the remaining lasagne and filling. Heat the tomatoes with the remaining garlic and thyme and the olive oil. Pour over the pasta and sprinkle evenly with the remaining Parmesan. Bake at 200°C (400°F, gas mark 6) for about 10 minutes or until piping hot. *The ravioli can be cooked in advance, then cooled and chilled until required. Add the tomatoes, oil and remaining garlic, thyme and Parmesan shortly before serving, and reheat in the oven preheated to 200°C (400°F, gas mark 6) for about 5 minutes. The tomato and Parmesan topping should be lightly browned.
*Mixing a bland cheese such as cottage cheese with Parmesan is a good way to boost the flavour without increasing the fat too much. *The value of potatoes as a nutritious and satisfying food was recognised during the Second World War by the Ministry of Food, which took steps to ensure that potatoes were readily available and that they were never rationed.
B12, B1, C, E, folate, niacin, calcium, iron, selenium, A, B, copper, potassium, zinc