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Ravioli Filling, Potato (P, TNT)
Source: Self
Yield: About 12 ravioli

1 medium sized Russet or Yukon gold potato, sliced very thin (I use a mandoline)
1/2 small onion, finely chopped
1 small clove of garlic, finely minced
Salt, pepper
1 tbsp. fresh parsley (flat)

If the slices of potato are very large in diameter, cut them in half. Depending on the size of the ravioli you're making, try to make the potato slices manageable size for the filling.

Heat a sauté pan with about 2 tbsp. olive oil and add all ingredients. Cook over medium heat until the potato is soft; do not let the onion or garlic brown.

Fill and seal your ravioli.

I do a lot of experimentation with ravioli fillings and have yet to have a failure (well, that is, one that doesn't taste good!). Since I've been teaching pasta making, I have tried to stress that the only limit to what you can create is the limit you put on your imagination!

One alternative in these fillings: you can add a well-beaten (but not cooked) egg to any of these to give the filling a fuller, more rounded texture. It is, however, optional.

Posted by Debra Widera

Nutritional Info Per Serving: N/A