Raviolli Pillows with Potato and Mozzarella

This dish can be paired with Fresh Egg Pasta.
This dish will be demonstrated by Urusla Ferrigno at the NI Potato Festival on Saturday 1st October 2016. Ursula has a cookery book entitled ‘Flavours of Sicily by Ursula Ferrigno (Ryland & Small, £18.99) Photography by David Munn. Signed copies of Ursula’s book will be available to purchase at the event.

Difficulty medium
Preparation Time 10
Cooking Time 40
Servings 4
Potato Filling
  • 500g potatoes, unpeeled
  • 50g butter, cubed
  • 50g freshly grated Parmesan, plus extra to serve
  • ¼ teaspoon freshly grated nutmeg
  • 1 egg, plus 1 egg yolk, beaten
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 200g fresh mozzarella, cut into 1.25cm cubes (to give about 20)
  • Sea salt and freshly ground black pepper
  • A piping bag fitted with a 1cm plain nozzle
  • A pasta machine (optional)
  • A serrated ravioli or pastry cutter (optional)
Herb Sauce
  • 115g unsalted butter
  • 4 tablespoons mixed chopped fresh rosemary, thyme and parsley
  • Sea salt and freshly ground black pepper
Fresh Egg Pasta
  • 350g plain flour, preferably Italian ‘00’
  • 350g semolina flour
  • 1 teaspoon sea salt
  • 7 medium eggs (preferably corn-fed and Italian, so the yolks are yellow)
  • 2 tablespoons olive oil
  • (Makes about 1kg)

Main Instructions
  1. To make the filling, put the whole potatoes in a large saucepan of cold water and bring to the boil. Simmer for about 30 minutes, until they are completely tender when pierced to the centre with a skewer. Drain, then holding them in a clean kitchen towel, peel off the skin. Press through a potato ricer or sieve/strainer
  2. Mix the potatoes in a bowl with the butter, grated Parmesan and nutmeg. Beat in the eggs and parsley and season with salt and pepper. Fill the piping bag with the mixture.
  3. Cut the rested pasta dough into 4 and roll each into a thin sheet. If you are using a pasta machine, roll to the second last setting. Put a piece of pasta on a lightly floured work surface, keeping the other pieces covered with clingfilm. Pipe small lengths of potato, about 4cm long, in even rows spacing them at 4cm intervals across one piece of the dough. Press a cube of mozzarella in the middle of each strip of potato. Using a pastry brush, brush water along the spaces between the mounds of filling, being careful not to wet the work surface or the dough might stick. Using a rolling pin, lift a second sheet of pasta over the dough covered with filling. Press down firmly between the mounds of filling, pushing out any trapped air. Cut into pillow-shaped rectangles with the ravioli cutter or a sharp knife. Transfer to a lightly floured kitchen towel. Repeat with the remaining filling, mozzarella and pasta.
  4. To make the sauce, melt the butter in a saucepan with the herbs and season well with salt and pepper. Bring a large saucepan of lightly salted water to the boil. Add the ravioli and cook for 3 minutes until puffy. Drain well and toss with the herb sauce. Serve immediately with freshly grated Parmesan.
Fresh Egg Pasta Instructions
  1. Pile the flours on a work surface, then blend them together, adding the salt, into one large volcano-like pile with a crater-like reservoir in the centre.
  2. Break the eggs into the reservoir and add the oil. With a fork, slowly break up the eggs and draw in the flour with the other hand to make a paste. When all the flour is mixed in you should have a ball of dough – if it seems too dry, add a little more oil or water. If it seems too damp knead in a little more flour.
  3. At first the mixture will be soft and claggy, but knead until it is smooth and silken, and when you press a finger into it the depression bounces back. Wrap in clingfilm and allow to rest in the refrigerator for about 30 minutes.
Allergy Advice
This recipe may include:
  • Eggs
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