Show #406

Potato & Cheese Ravioli Topped With A Mixed Vegetable Vinaigrette

Ingredients:

1 1/4 lbs. all-purpose potatoes

2 tablespoons mixed fresh herbs, large stalks removed, plus extra for garnish

1/4 cup unsalted "sweet" butter

1 tablespoon roasted garlic, puree, see recipe

4 ounces white cheddar, grated

2 ounces wisantigo parmesan, grated

nutmeg, grated

sea salt

black pepper, freshly ground

1 lb. wonton wrappers, fresh

Mixed Vegetable Vinaigrette, see recipe

Directions:

Wash and peel the potatoes, put them into well-salted, boiling water until the potatoes are just tender (it is very important not to under- or overcook them). Drain them and let them sit for about 5 minutes to enable the excess water to evaporate (if you overcook them or don't drain them correctly they'll be too moist and your filling will be too wet).

When the potatoes have cooled slightly add your butter, garlic and the grated cheeses. Stir and mash with a fork to mix and break the potatoes up.

Add the nutmeg and seasoning to taste and stir in the herbs. Stuff the ravioli using the fresh wonton wrappers with a good heaped teaspoon of this mixture and cook in boiling salted water for about 3-4 minutes, until tender.

Serve the hot raviolis topped with the mixed vegetable vinaigrette with some of the grated parmesan and reserved mixed herbs over the top.

©2000 eric villegas