Potato Ravioliwith Parmesan and Butter
Fresh pasta ravioli filled with potato and Parmesan, served in butter: learn how to roll, fill, and seal each piece without trapping air inside.
The potato filling needs to be dry and cold to prevent the fresh pasta from becoming soggy during shaping. Thin dough envelopes small portions of mashed potatoes mixed with Parmesan, and removing air helps prevent the ravioli from opening in the water. A simple butter finish lets the filling's flavor shine through.
Ingredients
Dough
Potatoes
Filling
Finishing
Filling and cooking
Filling
Preparation
Knead and rest
Mix 200 g of flour with the eggs. Knead for 10 minutes until smooth; if dry flour remains, moisten your hands and continue. Wrap and let rest for 30 minutes.
15 minutesPrepare a dry filling
Cook the potatoes in enough water to cover until a knife easily pierces them, about 25 minutes. Drain, return to low heat for 2 minutes to evaporate water, then press through a ricer. Cool and mix with Parmesan, 2 g salt, and pepper.
30 minutesRoll out the dough
Divide into four parts and keep the others covered. Roll into cylinders or use a rolling pin with reserved flour, forming strips about 1 mm thick. The dough should be flexible and slightly translucent.
20 minutesFill and seal
Place 36 small portions of filling on half of the strips, spaced 4 cm center to center. Lightly moisten the edges, cover with another strip, and press around each portion to expel air. Cut approximately 5 cm squares and seal the edges.
30 minutesCook and coat
Boil 3 liters of water with the remaining 4 g salt. Cook in small batches for 3 to 5 minutes, until edges are tender. Melt butter in a large skillet with 40 ml of cooking water. Remove ravioli with a slotted spoon and gently coat in the sauce for 1 minute.
10 minutes
Substitutions
Another aged cheese changes the intensity and saltiness; adjust the filling seasoning before shaping. Instant mashed potatoes do not replicate the intended texture.
Storage
Freeze raw ravioli separated on a tray, then package. Cook directly from frozen, adjusting cooking time based on dough doneness.
Approximate shelf life: Up to 30 days frozen; after cooking, up to 2 days refrigerated at 4 °C or below.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
