Potato and mint ravioli with pepper sauce


by: GirlCocoa

In the restaurant, we often also make these using a slightly different shape of pasta pocket, called malfatti.


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serves: 4

2 red peppers

2 tablespoons extra virgin olive oil

12 ounces (3/4 pound) new potatoes

1 stick plus 2 tablespoons butter (diced)

sprig of rosemary

3/4 cup freshly grated Parmesan

1 recipe quantity of fresh egg pasta dough

1 egg (beaten, to brush on the pasta)

40 leaves mint

sprig of sage

salt and pepper

Nutrition Facts
Potato and mint ravioli with pepper sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 636

  • Total Fat: 39.1 g
  •     Saturated Fat: 19.7 g
  •     Trans Fat: 0.9 g
  • Cholesterol: 180.2 mg
  • Sodium: 646.3 mg
  • Total Carbs: 54 g
  •     Dietary Fiber: 3.7 g
  •     Sugars: 3.7 g
  • Protein: 19 g

how is this calculated?

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1.  Preheat the even to 34O°F and, when hot, put in the whole peppers drizzled with the olive oil and roast for about 15 minutes, turning them every 5 minutes, until soft hut net black. Take them out, put into a bowl, cover with plastic wrap and let them steam for about 10 minutes, so that you can take the skins off easily.

2.  While the peppers are in the even, make the filling for the pasta. Boil the potatoes in their skins for about half an hour, then peel while still warm and put into a food processor and process.

3.  In a small pan, malt 7 tablespoons of butter with the rosemary, so that the flavor infuses and the butter starts to color.

4.  Slowly add the butter to the potatoes and continue to process until smooth. Add half the Parmesan and season to taste. Transfer to a bowl, cover with plastic wrap and leave to cool.

5.  Next make the sauce: skin the peppers, deseed and chop them, then put them into the (clean) food processor and process until smooth. Transfer to a small saucepan and set aside

6.  Make the pasta dough in the usual way and put through the machine. Mark the halfway point of your first strip of pasta and brush one half with beaten egg, then place little mounds of filling (each about a teaspoonful) two abreast on the half brushed with egg, leaving a space of about 1 1/4 to 1 1/2 inches between each mound. You should have enough to make around 10 from each strip.

7.  Put a mint leaf on top of each mound of filling. Fold the ether half of the pasta ever the top, carefully matching the long edges down one side and pressing them together, then doing the same en the ether side. Gently press down around each raviolo (don°t worry if you compress the filling a little as you go).

8.  Using a fluted ring cutter about 1/2 inch bigger in circumference than the filling, cut cut each raviolo and discard the trimmings. Seal each one and press cut any air trapped inside, by taking each raviolo and carefully, with your thumbs, pinching around the outside. If you hold each raviolo up to the light, you can see where the filling is, and whether you have smoothed cut all the air pockets. Repeat with the rest of the pasta.

9.  Bring a large pan of water to a boil.

10.  Put the pan containing the peppers hack on the heat to warm through, with a tablespoon of the remaining butter, stirring it in.

11.  Melt the rest of the butter with the sage in a large sauté pan.

12.  While the butter is melting, put the ravioli into the salted boiling water and cook for 3 to 4 minutes, then drain them using a slotted spoon or a skimmer and transfer to the pan containing the butter and sage. Toss gently for a minute or so.

13.  Spoon some pepper puree en each of your plates, then arrange the ravioli on top, sprinkle with the rest of the Parmesan, spoon the rest of the butter and sage ever the top and serve.

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