Comber Potato Ravioli with Guanciale and Wild Garlic

Paula McIntyre’s recipe from the Comber Potato Festival Saturday 7th June 2014.

Difficulty medium
Preparation Time 10 minutes
Cooking Time 20-30 minutes
Servings 4
Pasta Dough
  • 200g “oo” flour
  • ½ teaspoon salt
  • 4 egg yolks
  • 1 dessertspoon rapeseed oil
  • Cold water to bind if necessary
  • 500g Comber potatoes
  • 1 onion, peeled and finely chopped
  • 25g butter
  • Handful chopped fresh chives
  • 1 clove garlic (Crushed)
Wild Garlic Veloute with Guanciale
  • 1 shallot, finely chopped
  • 25g butter
  • Splash of vermouth
  • 250ml chicken stock
  • 100ml double cream
  • Handful chopped wild garlic leaves
  • 4 rashers Guanciale

Main Instructions
  1. Place flour and salt in a bowl and make a well in the centre.
  2. Add the yolks, oil and mix in water to make a stiff dough.
  3. Knead and roll in cling and chill.
Filling Instructions
  1. Boil the potatoes in their jackets until soft, drain well; dry out in the pan and peel. Mash the potatoes.
  2. Cook the onion and garlic in the butter until soft and golden.
  3. Add to the potatoes with the chives, season well with salt and pepper.
Wild Garlic Veloute with Guanciale Instructions
  1. Cook the shallot in the butter until soft.
  2. Add the vermouth.
  3. Crank up the heat and add the stock.
  4. Boil until reduced by half.
  5. Add the cream and boil to spoon coating consistency.
  6. Add the wild garlic, blend to a smooth sauce.
  7. Cook the guanciale gently until crispy. (The resulting fat is great to fry potatoes in)
  8. Drain on kitchen paper and chop.
  9. Scatter over the finished dish.
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