Name: Ravioli with Potato, Watercress And Cheeses
Ingredients: 570 g Boiling potatoes ie Maris Piper or; ; Desiree; 4 Cloves garlic; peeled; Salt and freshly ground black pepper; 55 g Butter; 150 g 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 g Fresh sheet pasta; Extra olive oil or butter; cheese and; ; watercress to serve

CATEGORY	CUISINE	TAG	YIELD
Dairy		The, Naked, Chef	4	servings

INGREDIENTS

570	g	Boiling potatoes ie Maris Piper or
		; Desiree
4		Cloves garlic; peeled
		Salt and freshly ground black pepper
55	g	Butter
150	g	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	g	Fresh sheet pasta
		Extra olive oil or butter; cheese and
		; watercress to serve

INSTRUCTIONS

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.

A Message from our Provider:

“Rainbows – a gift from God”