Potato, Garlic and Bacon Ravioli
Ravioli using spinach lasagne - filled with a garlicky, bacon-flecked potato mash and tossed through a simple white wine, rocket and butter sauce.
Makes: 3-4 as a main, or 6 as a starter
Prep time: 45 minutes
Cook time: 20 minutes
INGREDIENTS
For the filling
3-4 small-medium potatoes, peeled and cubed
5 cloves garlic
2 rashers bacon, thinly sliced or chopped
1/3 cup sour cream
1 tablespoon chives, chopped
salt and pepper
For the ravioli
6 sheets frozen spinach lasagne pasta, defrosted
water, for brushing
For the sauce
2 tablespoons olive oil
3 cloves garlic, slivered
a handful of rocket, finely shredded
chilli flakes, to taste
1/4 cup white wine
30-40 g salted butter
2 tablespoons parmesan, grated
extra parmesan and cracked black pepper, to serve
METHOD
Boil the potatoes until tender, then drain and set aside to dry out and cool completely.
Meanwhile, fry the bacon in a pan until crispy and crunchy, then set aside.
Slice the garlic cloves in half, wrap in foil and roast in the oven for about 20 minutes, then allow to cool.
Mash the cooled potatoes with the roasted garlic, then push through a drum sieve until completely smooth.
Stir through the sour cream, chives and crispy bacon, and season well with salt and pepper. Spoon the mixture into a piping bag.
Pipe 2 teaspoons of the potato mixture onto a sheet of lasagne pasta, leaving about 2 cm between each mound and at least 1.5 cm from the edges of the sheet.
Brush lightly with water, then lay a matching sheet of pasta over the top and press down. Use a small shot glass to gently wiggle around each mound so it stays neat and circular, then cut out the ravioli using a pastry cutter about 1 cm wider than the shot glass.
For the sauce, heat the olive oil in a pan and fry the slivered garlic. Add the shredded rocket and chilli flakes and toss through.
Deglaze the pan with the white wine and allow to simmer.
Add the butter, shaking and stirring the pan as it melts to emulsify the sauce, then stir through the parmesan.
Blanch the ravioli, then transfer straight into the pan of sauce using a slotted spoon. Continue stirring and mixing so the ravioli are evenly coated and the sauce is thick and glossy.
Serve immediately with extra grated parmesan and cracked black pepper.
HINTS
Push the mash through a drum sieve (or a potato ricer) rather than just mashing by hand - it's what keeps the filling completely smooth and pipeable.
Make sure the boiled potato is completely dry and cool before mashing, or the filling will be too wet to pipe and hold its shape.
Keep a close eye on the butter as it emulsifies into the sauce - shake and stir constantly rather than leaving it to sit, or it can split.
You can cheat and use round store bought gowgee wrappers for an equally delicate pillow.
NUTRITION (per recipe total, serves 4 - guide only):
Calories: 480 kcal
Protein: 14 g
Fat: 24 g
Carbohydrates: 48 g
Fibre: 5 g
Sodium: 620 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.