Last modified on 24 April 2010, at 18:38

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.