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

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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