Potato Ravioli In Tomato Sauce

Name: Potato Ravioli In Tomato Sauce
Yield: 3 servings
Cuisine: American
Ingredients: 300 grams Fresh pasta dough (your preferred recipe); 4 small ● Potatoes; 2 tsp ● Grated cheese (Parmesan); 2 tsp ● Heavy cream; 6 shakes ● Basil (dried); 1 half a can ○ Kagome Basic Tomato Sauce; 1 tbsp ○ White wine; 1/3 tsp ○ Salt; 6 turns ○ Ground black pepper; 1 tsp Finely chopped parsley

cookpad.japan @cookpad_jp

For my husband's birthday, I wanted to make something that seemed homemade, for the first time in a while, and I wanted to use some canned tomato sauce. This recipe is the product of a mix of recipe books I looked at, recipes I looked at online and my own ideas.

- It's easier to shape the ravioli if you use a ruler while cutting it. It's good to use a pizza cutter on the dough, but you can also use a knife!
- Don't overboil the ravioli when boiling them. They will fall apart.
- Canned tomato sauce is usually tasty by itself as well. It's mild, so you can enjoy making different flavors with it. Recipe by Michikana

cookpad.japan @cookpad_jp

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Ingredients

3 servings

300 gramsFresh pasta dough (your preferred recipe)
4 small● Potatoes
2 tsp● Grated cheese (Parmesan)
2 tsp● Heavy cream
6shakes ● Basil (dried)
1half a can ○ Kagome Basic Tomato Sauce
1 tbsp○ White wine
1/3 tsp○ Salt
6turns ○ Ground black pepper
1 tspFinely chopped parsley

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Steps

1

Make the fresh pasta dough, and then prepare the other ingredients while letting the dough rest.
2

Making the filling: Wash the potatoes well, place into a thick plastic bag while still wet, and microwave for about 4 minutes (until you can easily poke them with a chopstick). Use a cloth or oven mitt to avoid getting burned, and remove the skin and eyes while the potatoes are still hot.
3

Use a fork to mash the potatoes from Step 2, and mix in the cheese. Add the heavy cream and stir some more, then stir in the basil. (The sauce gets mixed in later, so it's okay if the flavor is a little light.)
4

Roll up the mashed potatoes from step 3 into balls about the size of the tip of your thumb.
5

How to form the ravioli: With a rolling pin, roll out the dough on a surface dusted with flour (unlisted, such as durum semolina flour or katakuriko), into about 1 mm thin rectangles. Each one should be about 4x8 cm in size so use a pizza cutter to cut them down to size, and them place the potato filling from Step 4 on top.
6

Cut into about 4x8 cm squares with a pizza cutter. Fold in half to squeeze out the air and . Press down firmly around the edges with a fork.
7

Line the ravioli up and cover with plastic wrap. Refrigerate until right before you are ready to serve them.
8

Make the tomato sauce: Add the canned tomato sauce to the pot, turn it on low, add the white wine, and stew until it comes to a gentle boil. Season with salt and ground black pepper, and taste test it! The tomato sauce is done if it tastes good. ♪~ If you want to make it richer and milder, then keep stewing it. ☆~
9

Boiling the ravioli: Bring plenty of water to boil in a large pot. Reduce the heat to medium after bringing it to a boil, add the ravioli to the pot without stacking it up, boil for 5 minutes until they float to the top, scoop them out with a large ladle, and thoroughly shake off the water.
10

Serve it up: Top some piping hot ravioli off with some piping hot tomato sauce, sprinkle with parsley, and serve! Eat it while mixing it up in the sauce. Tip: You can also sprinkle it with ground black pepper or powdered cheese if you like.