Potato, Mint and Pecorino Ravioli Recipe - Great Italian Chefs
Giancarlo Morelli serves up dainty ravioli filled with potato, pecorino and a luscious mint butter. He serves the pasta with a creamy pecorino sauce, slivers of guanciale and a grating of bottarga...
Ingredients
- 400g of egg yolks
- 600g of 00 flour
- 1 egg, beaten to help seal the pasta
- 170g of butter, softened
- 30g of mint leaves, chopped
- 10g of lemon juice
- 700g of potatoes
- 50g of pecorino, grated
- salt
- pepper
- 200g of double cream
- 200g of pecorino, grated
- 60g of guanciale
- bottarga, for grating
More Like This
Potato Ravioli with Chanterelle Mushrooms (Kartoffelteigtaschen mit Pfifferlingen)
saveur.com
Beetroot Ravioli –
ninjatestkitchen.eu
Ravioli filled with ricotta and pecorino cheese with onion cream and crispy pancetta | Carlo Florence chef
florencechef.com
Pecorino and Pear Ravioli
performancefoodservice.com
Ravioli stuffed with potatoes and shrimp - Italian recipes by GialloZafferano
giallozafferano.com
Piedmontese Ravioli
globaleat.net
Handmade Potato Tortelli with Creamy Pecorino & Onion Emulsion
mamablip.com
Potato-filled Sardinian ravioli | Reader's Digest Asia
rdasia.com