Cookbook:Potato and Garlic Filling

Cookbook | Ingredients | Recipes | Ravioli | Italian cuisine

IngredientsEdit

  • 3 large russet potatoes
  • 4 Tbs. olive oil
  • 6 cloves garlic, grated with a micro plane or finely chopped
  • 1 Tbs. chives, finely sliced
  • 2 Tbs. fresh lemon juice
  • ½ tsp. salt
  • ½ tsp. black pepper

ProcedureEdit

  1. Boil the potatoes in their skins until tender when pierced with a fork.
  2. Peel them as soon as they are cool enough to handle and mash in a bowl.
  3. Sauté the garlic in the oil for 1 minute.
  4. Add the potatoes and mix well.
  5. Add the chives, lemon juice and seasoning and mix well.
  6. Cover and allow to cool while you prepare the pasta dough.
Last modified on 24 April 2010, at 18:38