Idaho® Potato Ravioli with Minted Pea Sauce | Idaho Potato Commission

Name: Idaho® Potato Ravioli with Minted Pea Sauce | Idaho Potato Commission
Ingredients: 2 eggs, lightly beaten; 2 tablespoons extra-virgin olive oil; 8 teaspoons water, plus additional as needed; 2 cups all-purpose flour; 1/8 teaspoon salt; 4 pounds medium Idaho® potatoes, unpeeled, scrubbed; 2 tablespoons peanut oil; 8 shallots, peeled and minced; 2 cups grated Gruyère cheese; Salt, to taste; Freshly ground white pepper, to taste; Cornstarch, as needed; Olive oil, as needed; 8 teaspoons extra-virgin olive oil or lemon oil, for drizzling; Minted Pea Sauce (recipe follows); 8 teaspoons freshly shaved Parmesan cheese; 8 teaspoons bacon bits (optional); 24 to 32 pea-shoot tendrils (optional); <strong>Minted Pea Sauce</strong>; 1 tablespoon olive oil; 1/2 medium white onion, diced; 1/2 clove garlic, minced; 3/4 teaspoon ground cumin; 8 ounces fresh spinach leaves, stemmed, cleaned, dried; 5 ounces shelled fresh peas; 3 tablespoons fresh mint leaves; 1 1/2 cups potato water from boiling potatoes (or vegetable stock); 1/8 teaspoon freshly ground nutmeg; White pepper, to taste

www.idahopotato.com

Prepare ravioli dough: In small bowl, combine eggs, olive oil and water; mix well. In another bowl, combine flour and 1/8 teaspoon salt. Make a well in center of flour; pour in egg mixture. Using...

View full recipe on www.idahopotato.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.idahopotato.com.

Share this recipe:

Cooking tools: