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Potato Ravioli with Butter Sage

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Molto03 4 servings

INGREDIENTS

1 Recipe Green Pasta; see * Note
2 tb Salt
=== FILLING ===
4 lg Russet potatoes; baked until soft,
Peeled and mashed
1/2 c Grated Pecorino-Romano cheese; divided
1/4 c Extra-virgin olive oil
1 lg Egg – (extra-large); lightly beaten
4 Scallions; sliced thinly
1 pn Grated nutmeg
Salt; to taste
Freshly-ground black pepper; to taste
=== SAUCE ===
6 oz Unsalted butter
8 Perfect fresh sage leaves

INSTRUCTIONS

* Note: See the "Green Pasta" recipe which is included in this collection.
To prepare the pasta: Roll the Green Pasta dough into 4 sheets on the
thinnest setting. Take one sheet of pasta and place on a lightly-floured
cutting board. Cut each sheet into thirds lengthwise, then score each
length in half and in half again yielding four 3-inch squares. Cover with a
towel. To make the filling: In a large mixing bowl, place the mashed
potatoes, 1/4 cup of the Pecorino-Romano cheese, olive oil, egg, scallions,
nutmeg and salt and pepper. Mix together until well incorporated. Set
aside. To assemble the ravioli: Into each square place 1 scant tablespoon
filling. Fold opposing comers together to form a triangular pillow
(remember to gently press out any air between the filling and the pasta
dough). If the pasta is a little dry, moisten the edges with a little water
to help it adhere. Be certain to seal the ravioli well on both flat sides
or it will burst while cooking. Repeat with the remaining sheets of green
pasta. Continue until pasta is all filled. At the half way point, check to
be sure that you're halfway in using the filling. If not, adjust the
quantity of filling for the remainder of pasta. Bring 6 quarts water to a
boil and add 2 tablespoons salt. To make the sauce: Melt the butter and
sage at the same time over medium heat until just starting to bubble, set
aside. Gently drop the raviolis into boiling water and cook 3 to 4 minutes
on a low boil, until the pasta is cooked through. Remove from water with a
slotted spoon and place into pan with butter and sage. Simmer for 1 minute
over low heat. Sprinkle with remaining Pecorino cheese. Place into a warm
serving platter. This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5604 broadcast 01-12-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-04-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.

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