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Potato ravioli with courgette and spinach

2 ratings

Buttery potato and Parmesan make a wonderful filling for ravioli, served with garlicky greens.

Equipment and preparation: You will need a pasta machine, zigzag-edged pasta cutter and pastry brush for this recipe.

Ingredients

For the the pasta dough

For the ravioli filling

  • 800g/1lb 12oz red-skinned Desiree potatoes, peeled, cut into into 2cm/¾in cubes
  • 100²µ/3½´Ç³ú unsalted butter
  • 100²µ/3½´Ç³ú Parmesan cheese, gratedÌý
  • salt and freshly ground black pepper

For the vegetables

  • 250g/9oz white asparagus or courgettes, cut at an angleÌý
  • 75²µ/2½´Ç³ú unsalted butter
  • 1 garlic clove, crushed in sea saltÌý
  • 250g/9oz baby spinach, washedÌý
  • 75²µ/2½´Ç³ú Parmesan cheese, grated, plus extra to serveÌý
  • 1 tbsp fresh flatleaf parsley, chopped