Filled Pasta Stamps
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Ingredients
for
4
- For the dough
- 2 ⅔ cups all-purpose flour (for pasta)
- 1 egg yolk
- 2 eggs
- 1 pinch salt
- 1 Tbsp Safflower oil
- For the filling
- 1.333 cups baking potatoes
- 1 slice stale white bread
- ¼ cup soft butter
- 1 bunch Chives (finely chopped)
- 1 bunch parsley (finely chopped)
- Chervil
- ½ cup Crème fraiche
- 1 shallot (finely chopped)
- salt
- peppers
Preparation steps
1.
Combine the flour, egg yolks, eggs, oil, salt and 2-3 tablespoons cold water and quickly knead to a pliable dough. Form into a ball, cover and let rest for 1 hour.
2.
For the filling, peel and quarter the potatoes and cook in boiling, salted water for 20 minutes.
3.
Finely dice the bread. Heat 1 tablespoon butter and fry the diced bread until golden brown to make croutons. Let cool, then reserve 1 tablespoon of the croutons for serving.
4.
Drain and mash the potatoes, let cool slightly, then mix with the rest of the butter, salt, pepper, herbs, croutons and creme fraiche.
5.
Divide the pasta dough in half and roll out thinly into 2 sheets. Put teaspoonfuls of the filling on one of the sheets of pasta, leaving about 5 cm/2 inches between them.
6.
Brush the dough around the filling with egg white. Lay the second sheet of pasta dough on top and press together between the heaps of filling.
7.
Then cut out the ravioli with a pastry wheel.
8.
Drop the ravioli into boiling, salted water and cook for 4-5 minutes, then take out and keep warm.
9.
Dice the bacon and fry until crisp and brown. Wash the chives, shake dry and snip. Serve the ravioli onto warmed plates, scatter with bacon, chives and croutons and serve garnished with chervil or parsley.
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