To make the potato purée, bring the vegetable stock to a boil, add U.S. dehydrated potato flakes and whisk together. Gradually stir in the milk until the mixture is smooth and thickens.
Add the remaining ingredients for potato purée and whisk thoroughly.
To make the pasta, put the four in a bowl and make a hole in the middle. Add the eggs and egg yolks and mix with a fork, bringing more of the flour in from the sides as you mix. Once the mixture comes together as a dough, place the dough on a flat surface and knead for 10-15 mins until firm and smooth. Wrap it and let it rest for 30 minutes.
Using a pasta machine, roll out the dough into thin pasta sheets to make the raviolis.
Cut the pasta sheet into circles. To make ravioli, add the egg yolk on one pasta circle and cover it with another one. Press the edges gently with your fingertips.
In a boiling water, add the ravioli. When cooked, the ravioli will float to the surface.
In a serving bowl, pour the potato purée and add the ravioli in the middle.
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