U.S. Potato & Egg Yolk Ravioli

  • Ready Time: 65min
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  • Prep Time: 45min
    Cook Time: 20min
  • Cuisine: Italian
  • Serves: 2
    Prep Method: Boiled
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Ingredients (For the Potato Purée)

  • U.S. Dehydrated Potato Flakes - 200g
  • Milk - 200g
  • Vegetable Stock - 200g
  • Lemon, zested - 1/2
  • Parmesan Cheese, grated - 5g
  • Lemon Juice - A squeeze

Ingredients (For the pasta)

  • Flour - 300g, plus extra for dusting
  • Egg - 2
  • Egg yolk - 2 pcs
  • Egg yolk - 1 pcs (for the filling)

Prep Time: 45min | Cook Time: 20min

  • 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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