Ingredients
- 500 g potatoes, peeled, boiled and mashed
- ¼ cup (60 g) cottage cheese, sieved
- 5 spring onions, thinly sliced
- 2 tablespoons chopped fresh flat–leaf parsley
- 1 tablespoon coarsely chopped fresh thyme
- ⅓ cup (35 g) freshly grated parmesan
- 4 cloves garlic, chopped
- 1 egg, beaten
- 500 g ripe tomatoes, diced, or 1 can chopped tomatoes, about 400 g, drained
- 1 tablespoon extra virgin olive oil
- 3⅓ cups (500 g) strong plain flour
- salt and pepper
- 4 eggs, beaten
- 1 tablespoon extra virgin olive oil
Preparation
- First make the pasta dough.
- Place the flour in a bowl, add a pinch of salt and make a well in the centre.
- Add the eggs and oil.
- Gradually work in the flour, using a fork at first, then your hands, and adding 1–2 tablespoons water, if necessary, to make a firm dough.
- Knead for 5–10 minutes or until smooth.
- Place in a plastic bag and leave at room temperature to rest for 1 hour.
- Mix the mashed potatoes with the cottage cheese, spring onion, parsley, and half of the thyme, parmesan and garlic.
- Add seasoning to taste, then mix in the egg.
- Cut the pasta into quarters.
- Replace 3 portions in the bag while you roll out the first piece very thinly to make an oblong about 20 × 50 cm.
- Keep this covered while you roll out a second portion to the same size.
- Dot teaspoonfuls of the filling in mounds over one sheet of pasta, placing them about 5 cm apart.
- You should have 21 mounds, in 7 rows of 3.
- Brush between the filling with water and top with the second sheet of pasta.
- Press the dough together between the mounds of filling, then cut along the sealed area using a fluted pastry wheel or sharp knife.
- Separate the ravioli and place on a lightly floured plate.
- Repeat with the remaining pasta and filling.
- Gently warm the tomatoes with seasoning to taste in a saucepan over a low heat.
- Cook the ravioli in a large saucepan of boiling water for about 3 minutes or until they are just tender.
- Drain well.
- Arrange the ravioli in warmed serving dishes and top with the warmed tomatoes, and the remaining garlic, thyme and parmesan.
- Sprinkle with the oil and serve.
Serves 6
Preparation: about 1.5 hours, plus 1 hour resting
Cooking: 5-10 minutes