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