Potato Ravioli

We recommend pairing Frescobaldi Montesodi wine with this Potato Ravioli recipe.

Serves: 6-8 people
Chef: Donatella Zampoli

Ingredients for the filling:
4-5 potatoes
1 medium sized onion – finely chopped
2 cloves of garlic – finely chopped
4 oz aged pecorino cheese (grated)
1 sprig of fresh rosemary
1/4 cup butter
1/4 cup extra virgin olive oil
2 egg yolks
salt and pepper

Ingredients for the Pasta:
1 1/2 cups flour
4 eggs


For the filling:
Boil the potatoes and when they are slightly cooled, puree them. Add the egg yolks, salt, pepper, nutmeg and grated pecorino cheese.

Saute the onion and garlic in the oil and butter with the rosemary. Let cool to room temperature, remove the sprig of rosemary, and add to the potato mixture.

For the Pasta:
In a bowl, combine the flour, eggs and salt. Roll the dough into a fine sheet. Place spoonfuls of the filling onto the sheet of pasta at a distance of approximately 2 inches from one another. Fold the pasta into ravioli shapes which can be cut with a cookie or pastry cutter. Bring a pot of water to a boil and add salt. Add the ravioli and cook until they rise to the top, about 3 minutes. Drain and transfer to a serving dish. Dress the ravioli with melted butter and grated parmesan cheese.