Potato, mint and pecorino ravioli with guanciale
- Pasta
- Medium
- 4
- 60 minutes
PT1H
Ingredients
Pasta dough
Mint butter
- 170g of butter, softened
- 30g of mint leaves, chopped
- 10g of lemon juice
Filling
- 700g of potatoes
- 50g of pecorino, grated
- salt
- pepper
Fonduta
- 200g of double cream
- 200g of pecorino, grated
To serve
- 60g of guanciale
- bottarga , for grating
Equipment
- 5cm round fluted cutter
- Pasta machine
- Stick blender
Method
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
- 400g of egg yolks
- 600g of 00 flour
2
For the mint butter, combine all the ingredients in a bowl and set aside
- 10g of lemon juice
- 170g of butter, softened
- 30g of mint leaves, chopped
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
- pepper
- 700g of potatoes
- 50g of pecorino
- salt
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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Potato, mint and pecorino ravioli with guanciale
