| 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.
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