Tasting Life One Dish At A Time

Dinner

Potato Ravioli

Jump to Recipe Print Recipe

Potato Ravioli

A modified version of a recipe from "Potatoes & Vegetables." A yummy main dish!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 24 pieces
Course: Dinner
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp Vegetable Oil
  • 4.5 oz ground beef
  • 1/4 c leek minced
  • 1 clove garlic crushed
  • 1 tbsp flour
  • 1 tbsp tomato paste
  • 2/3 c beef stock
  • 8 oz tomatoes diced
  • 2 tsp basil chopped (fresh)
  • 1 lb yukon gold potatoes diced
  • 3 egg whites
  • 3 tbsp olive oil
  • 1.5 c flour
  • 1/4 c butter

Equipment

  • saute pan
  • sauce pan
  • stock pot

Method
 

  1. Make filling: Heat oil in sauce pan. Cook beef for 3-4 minutes. Add garlic and leeks for 2-3 more minutes.
  2. Add flour and tomato paste to meat mixture. Cook for 1 minute. Stir in stock, tomatoes & basil. Add salt (be careful of salt in stock) and pepper to taste.
  3. Cook filling for 20 minutes on low heat to reduce. Remove and cool.
  4. Make Ravioli: Cook the potatoes in boiling water in the stock pot for 10 minutes.
  5. Drain the water and mash the potatoes. Blend in egg whites and oil. Season to taste with salt and pepper. Stir in flour. Mix to form a dough.
  6. On a floured surface, divide the dough into 24 pieces (by continually dividing in halves). Shape each piece into rounds. Flatten the rounds. Spoon the filling into the middle of the circle, be sure to leave an edge. Fold up the edges around the filling and seal.
  7. Melt the butter in the saute pan. Cook ravioli for 6-8 minutes on medium heat until golden (flipping half way through).

You may also like...