Potato, mint and pecorino ravioli with guanciale

  • Pasta
  • medium
  • 4
  • 60 minutes, plus an hour to rest the dough

PT1H

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Ingredients

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Imperial

Pasta dough

  • 400g of egg yolks
  • 600g of 00 flour
  • 1 egg, beaten to help seal the pasta

Mint butter

Filling

Fonduta

  • 200g of double cream
  • 200g of pecorino, grated

To serve

  • 60g of guanciale
  • bottarga, for grating
1
To make the pasta dough, knead the flour and yolks together until you have a smooth, elastic dough. Wrap in cling film and rest in the fridge for 1 hour
2
For the mint butter, combine all the ingredients in a bowl and set aside
3
Peel and quarter the potatoes and boil in salted water until soft (around 20 minutes). Mash the potatoes and mix with the mint butter and pecorino. Taste and season with salt and pepper
4
Roll out the pasta using a pasta machine and cut into 5cm discs using a round fluted cutter. Place a spoonful of filling onto each pasta disc and fold over, carefully removing any air pockets as you go and sealing with a little egg wash
  • 1 egg, beaten to help seal the pasta
5
Make the fonduta by bringing the cream to the boil and adding the pecorino. Stir until completely melted, then use a stick blender to achieve a perfectly smooth texture
  • 200g of pecorino, grated
  • 200g of double cream
6
Bring a large pan of salted water to the boil and cook the ravioli for a few minutes until cooked through. Drain well
7
Spread the fonduta on the plate and place the ravioli on top of the sauce. Garnish with thin slices of guanciale and a dusting of grated bottarga
  • bottarga, for grating
  • 60g of guanciale
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