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Potato-Herb Raviolini*

Serves 6

1 head garlic
Scant tsp olive oil
2 medium Idaho or baking potatoes
1 heaping tsp chopped fresh tarragon
2 sheets fresh pasta (commercial or homemade), about 12 x 13 inches

Cut the head of garlic in half (widthwise), rub with the olive oil, and season with salt and pepper. Roast, wrapped in aluminum foil, at 350° for 30 to 40 minutes, or until soft.

Bake the potatoes until soft; peel and rice them when cool enough to handle. To the riced potatoes, add 3 to 5 mashed cloves of the roasted garlic, the chopped tarragon, and pepper to taste.

Using a raviolini or small ravioli mold, make 36 raviolini, filling the pasta with potato-herb mixture. Cook in boiling water for 3 to 4 minutes. Drain, re-fresh in cold water, and set aside until ready to use. Serve with Braised Haddock with Leeks.

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