Potato, Roasted Garlic, And Basil Ravioli

Recipe Ingredients

3		Baking potatoes - peeled, quartered (large)
3/4 teaspoon	3.8ml	Kosher salt
1/2 cup	118ml	Roasted Whole Garlic - (see recipe)
1		Egg - lightly beaten
2 tablespoons	30ml	Minced fresh basil leaves
2 tablespoons	30ml	Minced fresh chives
2 tablespoons	30ml	Freshly-grated Parmesan cheese
1/2 teaspoon	2.5ml	Freshly-ground white pepper
6		Sheets fresh pasta - (abt 6" by 12" ea)
		Semolina or all-purpose flour - for dusting
1		Egg - lightly beaten with
1 teaspoon	5ml	Water - for egg wash
1		Roasted Garlic And Herb Sauce - (see recipe)
1/4 cup	59ml	Homemade Chicken Stock - (see recipe)
		Kosher salt - to taste
		Freshly-ground white pepper - to taste
1/4 cup	36g / 1.3oz	Freshly-grated Parmesan cheese

Recipe Instructions

Make the filling: Cook the potatoes in boiling salted water until tender, about 15 to 20 minutes. Drain. In a medium bowl, combine the potatoes and Roasted Garlic. Pass through a food mill on the fine setting, or mash thoroughly with a fork. Add the remaining ingredients and stir until well blended. Cover and refrigerate until ready to use.

Lightly dust the work surface with flour. Using a pastry bag or spoon, place about 10 tablespoons of filling on the dough, about 1 to 1 1/2 inches apart. Brush around the mounds with eggwash. Cover the mounded dough sheets with a second sheet of pasta. Press down the dough around each mound to seal, making sure that you do not have any air pockets. Using a 2-inch cookie cutter, cut out the ravioli. Pinch each ravioli around the edges to seal. Dust 2 trays with semolina and arrange the ravioli on the trays, dusting the ravioli with more semolina. Refrigerate, covered, until needed.

Bring a large pot of salted water to a boil. Cook the ravioli until al dente, about 3 to 4 minutes.

In a medium saucepan, reheat the Roasted Garlic And Herb Sauce (if too thick, add 1/4 cup stock). Drain the ravioli and add them to the sauce, tossing to coat all sides. Add 2 tablespoons of cheese and season with salt and pepper. Serve immediately.

Arrange five or six cooked ravioli in the center of a dinner plate, overlapping one another, in a circle. Nap with the sauce and garnish with remaining freshly grated parmesan cheese.

This recipe yields 36 to 40 ravioli; 5 to 6 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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