Ravioli With Potato, Watercress And Cheeses
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Chef, Naked, The | 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), 3 | ||
| removed | ||
| 455 | g | Fresh sheet pasta |
| Extra olive oil or butter | ||
| cheese and | ||
| watercress to serve |
INSTRUCTIONS
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:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
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Calories: 429
Calories From Fat: 309
Total Fat: 35.1g
Cholesterol: 109.5mg
Sodium: 992.3mg
Potassium: 136mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: <1g
Protein: 25.5g