Cooking Instructions
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Step 1
Chop the
Fresh Rosemary (1 sprig)
,
Italian Flat-Leaf Parsley (1 sprig)
and
Garlic (2 cloves)
. Saute rosemary, parsley, and garlic in
Extra-Virgin Olive Oil (2 Tbsp)
at high heat until fragrant.
Step 2
Mix sauteed rosemary, parsely, and garlic with the
Mashed Potatoes (2.2 lb)
.
Step 3
Roll out
Egg Pasta Dough (1.1 lb)
until it's thin -- nearly translucent. Spoon out small or large balls of filling onto half, leaving spaces between to separate the ravioli. Brush the spaces between with the beaten
Egg (1)
.
Step 4
Gently fold over the other half of the dough and seal by hand between the balls of filling. Cut with pasta or ravioli cutter.
Step 5
After cutting press gently around the filling to release any captured air, and gently press together any unsealed edges that result.
Step 6
Boil until soft, but not mushy, then strain. Boiling time will depend on size and thickness, but approximately two to five minutes. Strain when finished.
Step 7
Chop the
Sage Leaves (20)
. Heat
Butter (1/2 cup)
in a frying pan and add chopped sage leaves, or crumble if using dried sage.
Step 8
Toss strained ravioli in butter and sage sauce, or plate first and cover. Top with grated
Parmesan Cheese (2 pinches)
. Enjoy!
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