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Potato and Cheese Ravioli with Fresh Tomato Sauce

Potato and Cheese Ravioli with Fresh Tomato Sauce
Photo by Brian Leatart

Ingredients

  • 2 tablespoons fresh mint
  • 1 12-ounce package wonton wrappers
  • 1 ¼ pounds russet potatoes
  • 2 pounds tomatoes
  • 1 ¼ cups freshly grated pecorino Sardo or pecorino Romano cheese
  • All purpose flour
  • 1 large garlic clove
  • + 1 more ingredients
    • 2 tablespoons extra-virgin olive oil

Cook potatoes in large saucepan of boiling salted water until very tender, about 20 minutes. Drain. Return potatoes to pan and mash. Cool potatoes. Stir in 1 cup cheese and mint. Season filling to taste with salt and pepper. Line 2 baking sheets with plastic wrap; sprinkle with flour. Stack 6 won...

View full recipe at Epicurious

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