Ravioli Of Pecorino Potato And Mint Recipes

RAVIOLI WITH POTATO, WATERCRESS, AND CHEESES

Steps:

• Wash and peel the potatoes, put them into well-salted, boiling water with the garlic and cook until the potatoes are just tender (it is very important not to under- or overcook them). Drain them and let them sit for about 5 minutes to enable the excess water to evaporate (if you overcook them or don't drain them correctly they'll be too moist and your filling will be too wet).
• When the potatoes have cooled slightly add your butter and your chosen cheeses. Stir and mash with a fork to mix and break the potatoes up (I like to leave the mixture slightly chunky). Add the nutmeg and seasoning to taste. Stir in the watercress, half finely chopped and the rest coarsely chopped. Stuff the ravioli with a good heaped teaspoon of this mixture and cook in boiling salted water for about 3-4 minutes, until tender.
• Serve with some extra olive oil or butter, some more of your chosen cheese grated over the top and some torn watercress.

RAVIOLI OF PECORINO, POTATO AND MINT

Steps:

• First, make your pasta dough. Then preheat the oven to 400°F. Prick your potatoes with a fork, then roll them in a little salt and bake them in the oven for about an hour. When cool, cut them in half and scoop the potato out into a bowl, discarding the skins. Pick your mint leaves and finely chop half of them. Add the butter, grated pecorino, nutmeg, lemon zest and the chopped mint and mash well with the potato. Have a taste and correct the seasoning. You want the intensity of this filling to be quite punchy, with the mint and cheese really coming through when you eat the ravioli. Once you've got the flavors balanced, go to page 90 to make your ravioli (or try out other shapes if you fancy). Once you've made them, put a pot of salted water on, bring to the boil and cook your ravioli for 3 1/2 minutes. While the ravioli is cooking, put the couple of knobs of butter into a frying pan and heat gently. Remove and drain the ravioli with a spider or slotted spoon, or carefully drain them in a colander, reserving a little of the cooking water. Add the ravioli to the butter with a little of the cooking water and lightly simmer until the butter and water have turned into a little sauce that just coats the ravioli. Serve on a large platter in the middle of the table, or divide between individual plates. Sprinkle with the whole mint leaves and a little pepper and, using a speed peeler, shave over some extra pecorino.

POTATO AND CHEESE RAVIOLI WITH FRESH TOMATO SAUCE

Steps:

• Cook potatoes in large saucepan of boiling salted water until very tender, about 20 minutes. Drain. Return potatoes to pan and mash. Cool potatoes. Stir in 1 cup cheese and mint. Season filling to taste with salt and pepper.
• Line 2 baking sheets with plastic wrap; sprinkle with flour. Stack 6 wonton wrappers on work surface. Trim edges of wonton stack to form 2 3/4-inch square, preferably using scallop-edged pastry wheel cutter. Repeat stacking and trimming with remaining wrappers. Place half of wrappers on work surface. Place 1 tablespoon filling in center of each. Brush edges of wrappers lightly with water. Top each with another wrapper; press on edges to seal well. Place ravioli on prepared baking sheets. (Can be made 4 hours ahead. Sprinkle lightly with flour. Cover with plastic wrap and chill.)
• Heat oil in large nonstick skillet over medium heat. Add garlic and stir 30 seconds. Add tomatoes and sauté until heated through, about 5 minutes. Season sauce to taste with salt and pepper. Transfer 1/2 cup sauce to large shallow serving bowl.
• Working in batches, cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 3 minutes. Using slotted spoon, transfer ravioli to bowl with sauce. Spoon remaining sauce over. Sprinkle with remaining 1/4 cup cheese and serve.