- 4 large eggs
- 400g flour
- 2 tablespoons olive oil
- 2-4 spoons of concentrated tomato (optional, for colouring)
- 4 large cooked potatoes
- 1 spoon milk
- Salt, pepper, muscat
- Parmesan (optional)
- Mix all ingredients named for your dough, give it a good kneading, and let it chill in the fridge for about 30-40 minutes. The dough will be for approximately 4 portions, for each portion more use one egg and 100g flour more
- Peel your potatoes, mash them and mix them with milk, seasoning and optional parmesan (to get a cheesy taste).
- Take your dough, slice it into 2/3 parts, and roll it till it is thin enough for you. You can use a pasta machine as well.
- Place a tablespoon of the prepared filling, and place it on the dough. Don’t place it too closely, your ravioli will need some space around the filling.
- Roll the second piece of dough, use some egg wash for binding both doughs together. Place it on the dough with filling, and use a cutter to cut the ravioli into pieces. Repeat the process until all your dough is processed into delicious little ravioli.
- Bring water to boil, and cook the ravioli around 10 minutes, until they are good (it always depends on the thickness).
- Arrange ravioli with an easy tomato sauce, cream sauce or pesto.
Room for creativity
- Colouring can be changed, by adding tint of an octopus your ravioli will be black, by adding spinach you will get slightly green tinted ravioli
- The filling can be changed, mascarpone, spinach and seasonings make a good one, or anything with more cheese.