Potato-filled Sardinian ravioli

    2 hours 40 min

    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.

    8 people made this

    Serves: 6 

    • 500 g (1 lb 2 oz) potatoes, peeled, boiled and mashed
    • 3 tbsp cottage cheese, sieved
    • 5 spring onions, thinly sliced
    • 2 tbsp chopped parsley
    • 4 tsp coarsely chopped fresh thyme
    • 4 tbsp freshly grated Parmesan cheese
    • 4 garlic cloves, chopped
    • 1 egg, beaten
    • 450 g (1 lb) ripe tomatoes, diced, or 1 can chopped tomatoes, about 400 g, drained
    • 1 tbsp extra virgin olive oil
    • Pasta dough
    • 450 g (1 lb) strong plain flour
    • 4 eggs, beaten
    • 1 tbsp extra virgin olive oil
    • salt and pepper

    Prep:2hr30min  ›  Cook:10min  ›  Ready in:2hr40min 

    1. First make the pasta dough. Place the flour in a bowl, add a pinch of salt and make a well in the centre. Add the eggs and oil. Gradually work in the flour, using a fork at first, then your hands, and adding 1–2 tbsp water, if necessary, to make a firm dough. Knead for 5–10 minutes or until smooth. Place in a polythene bag and leave at room temperature to rest for 1 hour.
    2. Mix the mashed potatoes with the cottage cheese, spring onions, parsley, and half of the thyme, Parmesan cheese and garlic. Add seasoning to taste, then mix in the egg.
    3. Cut the pasta into quarters. Replace 3 portions in the bag while you roll out the first piece very thinly to make an oblong about 20 × 50 cm (8 × 20 in). Keep this covered while you roll out a second portion to the same size.
    4. Dot teaspoonfuls of the filling in mounds over one sheet of pasta, placing them about 5 cm (2 in) apart. You should have 21 mounds, in 7 rows of 3. Brush between the filling with water and top with the second sheet of pasta. Press the dough together between the mounds of filling, then cut along the sealed area using a fluted pastry wheel or sharp knife. Separate the ravioli and place on a lightly floured plate. Repeat with the remaining pasta and filling.
    5. If the ravioli are to be left for any length of time, dust them with flour and cover loosely with cling film, then place in the refrigerator. Cook within 24 hours or freeze.
    6. Gently warm the tomatoes with seasoning to taste in a saucepan over a low heat. Cook the ravioli in a large saucepan of boiling water for about 3 minutes or until they are just tender. Drain well.
    7. Arrange the ravioli in warmed serving dishes and top with the warmed tomatoes, and the remaining garlic, thyme and Parmesan cheese. Sprinkle with the olive oil and serve.

    Parmesan cheese

    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.

    Some more ideas

    *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.

    Plus points

    *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.

    Each serving provides

    B12, B1, C, E, folate, niacin, calcium, iron, selenium, A, B, copper, potassium, zinc

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    Reviews in English (1)


    This is a lovely recipe for a winters day really filling with some good strong flavours and I just love the combination of potato and pasta, such a great recipe my son is going to cook it at school soon  -  14 Jun 2013