Potato and Mint Ravioli with Burnt Butter and Sage

Serves: 4

Method

Pasta




Pile the four up into a volcano shape on a work surface and make a large well in the centre.




Whisk the egg yolks and whole eggs then pour into the well.




Gradually mix in the four with your hands.




Knead the dough well with the palm of your hands for about 20 minutes, until smooth and elastic.




Allow to rest for approx one hour.




Potato Filling




Cook the potatoes in boiling salted water until tender.




Once the potatoes are cooked, drain and peel.




Mash the potatoes and mix through egg, pecorino, mint, nutmeg, pepper and salt.




Set aside to cool.




Ravioli




Cut the pasta dough in half and fatten slightly with a rolling pin.




Pass each piece through a pasta machine on the widest setting, then fold in half and repeat, each time switching the machine to a finer setting, until the pasta is about ¼ cm thick.




Cut out 10cm rounds.




To shape the ravioli, take a pasta round in one hand and place a teaspoonful of the potato filling of centre on it.




Turn up the bottom of the dough over the filling then pinch a fold of dough over from the right and then the left side to give a pleated effect.




Pinch the top together to seal.




You should end up with a money-bag shape.




Put the butter and sage leaves together with little salt and pepper in a large pan and heat gently until melted.




Continue cooking slowly until golden.




Cook the ravioli in a pot of boiling salted water for approximately 3-5 minutes until al dente and drain.




Combine with the hot butter mixture, stirring to coat well.




Serve with grated pecorino cheese.

Recipe presented by ILVE.