Potato and mint ravioli with sage butter

Based on 7 ratings
Johanna

Johanna

Test Kitchen Manager and Chef

“This is my favorite dish of all time! I always order it at my favorite Italian place, but it tastes even better when it’s homemade because you can really taste all the work you’ve put into it.”

Difficulty

Easy 👌
70
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g floury potatoes
20 g mint
10 sage leaves
100 g unsalted butter
150 g semolina
150 g flour
eggs
40 g Parmesan cheese
salt
pepper
mint (for serving)
Metric
Imperial

Utensils

  • plastic wrap
  • 2 pots (large)
  • pot (small)
  • cutting board
  • knife
  • bowl
  • pasta machine
  • cookie cutter (round)
  • frying pan
  • ladle

Nutrition per serving

Cal
601
Protein
18 g
Fat
29 g
Carb
65 g
  • Step 1/5

    Measure out semolina and flour onto a clean working surface. Form a hollow in the middle and add eggs. Whisk eggs with a fork and incorporate flour little by little, then knead to combine. If needed, add some water. Knead dough for approx. 10 min., wrap in plastic wrap, and let rest for approx. 30 min.
    • 150 g semolina
    • 150 g flour
    • eggs
    • plastic wrap

    Measure out semolina and flour onto a clean working surface. Form a hollow in the middle and add eggs. Whisk eggs with a fork and incorporate flour little by little, then knead to combine. If needed, add some water. Knead dough for approx. 10 min., wrap in plastic wrap, and let rest for approx. 30 min.

  • Step 2/5

    In the meantime, add potatoes to a large pot and cover with water, then season with salt. Cook for approx. 20 min., or until fork-tender. In the meantime, brown butter in a small pot and let cool down. Slice mint into thin ribbons.
    • 300 g floury potatoes
    • 50 g unsalted butter
    • 20 g mint
    • salt
    • pot (large)
    • pot (small)
    • cutting board
    • knife

    In the meantime, add potatoes to a large pot and cover with water, then season with salt. Cook for approx. 20 min., or until fork-tender. In the meantime, brown butter in a small pot and let cool down. Slice mint into thin ribbons.

  • Step 3/5

    Drain potatoes, add to a bowl, and mash with a fork. Add grated Parmesan cheese, browned butter, salt, pepper, mint, and stir to combine.
    • 40 g Parmesan cheese
    • salt
    • pepper
    • bowl

    Drain potatoes, add to a bowl, and mash with a fork. Add grated Parmesan cheese, browned butter, salt, pepper, mint, and stir to combine.

  • Step 4/5

    Quarter pasta dough and use a pasta machine to roll out the dough. Stamp out discs of dough for the ravioli with a round cookie cutter. Add a spoonful of potato and mint filling to one disc and brush the dough with some water. Place a second disc of dough on top and press around the edges to seal. Repeat the process with remaining dough and filling.
    • pasta machine
    • cookie cutter (round)

    Quarter pasta dough and use a pasta machine to roll out the dough. Stamp out discs of dough for the ravioli with a round cookie cutter. Add a spoonful of potato and mint filling to one disc and brush the dough with some water. Place a second disc of dough on top and press around the edges to seal. Repeat the process with remaining dough and filling.

  • Step 5/5

    Bring a large pot water to a boil, salt well, and cook ravioli for approx. 5 min. In the meantime, melt butter in a large frying pan and add sage leaves and a ladle of cooking water from the ravioli. Add ravioli to the frying pan and toss to coat. Serve ravioli with fresh mint and black pepper. Enjoy!
    • 10 sage leaves
    • 50 g unsalted butter
    • salt
    • pepper
    • mint (for serving)
    • pot (large)
    • frying pan
    • ladle

    Bring a large pot water to a boil, salt well, and cook ravioli for approx. 5 min. In the meantime, melt butter in a large frying pan and add sage leaves and a ladle of cooking water from the ravioli. Add ravioli to the frying pan and toss to coat. Serve ravioli with fresh mint and black pepper. Enjoy!