Flavorful Fridays: Garlic Mashed Potato Ravioli

When our family visited relatives in Italy 12 years ago, my cousin’s wife Nella (who is arguably the best cook I know) made garlic mashed potato ravioli one evening for dinner. Oh. My. Goodness. Seriously, it was goodness. I had never heard of mashed potato filling ravioli before, and I have yet to hear of anyone else who makes this amazing dish.

I haven’t been able to get the recipe from her, but I thought I would give this a try on my own first before commencing begging. I found a great garlic mashed potato recipe from The Food Network’s Alton Brown. It’s so good, I may not ever go back to my regular mashed potato recipe. Alton Brown’s calls for Parmesan cheese. Ah! Mashed potatoes with Parmesan cheese!? This is my kind of dish! Will tried some of the garlic mashed potatoes as I was filling the ravioli tray, and he liked it so much he kept coming into the kitchen to sneak spoonfuls (and these weren’t small spoonfuls; these were “I’m going to eat a pint of Ben and Jerry’s with the largest spoon I can find in the kitchen” kind of shoveling spoonfuls). I finally had to tell him that if he kept “taste-testing” the mashed potatoes, he wouldn’t get any ravioli that night. He retreated to the living room to watch ESPN highlights.

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I had just finished making Bolognese sauce, so I served the ravioli with it. The Bolognese was good, but slightly overpowered the ravioli. I believe Nella usually serves her mashed potato ravioli with a butter and Parmesan sauce or light marinara. I will try one of these next time, or perhaps use less Bolognese, so it’s more of a compliment than the highlight. Give the garlic mashed potato ravioli a try, and please let me know what you think of this dish!

Garlic Mashed Potato Ravioli

Creamy Mashed Potato Filling

Ingredients:

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3-1/2 lbs. of russet potatoes

1 Tablespoon salt

2 cups half-and-half

6 cloves garlic, crushed

3/4 cup grated Parmesan cheese

Directions:

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Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork (approximately 20 minutes).

Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Homemade Egg Pasta

For the homemade egg pasta and ravioli filling tips, see my homemade ravioli post.

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