Potato, Mint and Pecorino Ravioli Recipe
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...
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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
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