Arugula, Potato & Lemon Ravioli

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    2hrs 25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    689

Pasta is much easier to make at home than you’d think. Here it’s stuffed with a fresh, zesty potato filling and coated with melted butter.

recipe updated Oct 8, 2019

Ingredients

  • Lemon icon
    Lemon
    1 (58g)
  • Italian 00 flour icon
    Italian 00 flour
    225g (about 1½ cups)
  • Durum semolina flour icon
    Durum semolina flour
    75g (about ½ cup)
  • Egg icon
    Egg
    3 (150g)
  • Italian 00 flour icon
    Italian 00 flour
    as needed
  • Potato icon
    Potato
    500g (about 3)
  • Parmesan cheese icon
    Parmesan cheese
    3 tbsp (28g)
  • Arugula icon
    Arugula
    75g (about 3⅛ cups)
  • Butter icon
    Butter
    125g (about ½ cup)
  • Nutmeg icon
    Nutmeg
    1 pinch
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Water icon
    Water
    as needed
  • Salt icon
    Salt
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    as needed

Tools

  • kCook icon Pastry brush
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Work surface
  • kCook icon Frying pan
  • kCook icon Large saucepan
  • kCook icon Large mixing bowl

Step preview

  1. Pre-heat oven - 220°C
  2. Add italian 00 flour and durum semolina flour to a clean large mixing bowl
  3. Make a well
  4. Crack egg the dough
  5. Mix until thick
  6. Knead
  7. Dust a clean work surface with italian 00 flour
  8. Transfer dough to dough
  9. Knead until elastic - 5 min
  10. Wrap with plastic wrap
  11. Chill in fridge - 30 min
  12. Add potato to a clean baking sheet
  13. Prick
  14. Bake until cooked through - 1 hr, 220°C
  15. Let cool
  16. Get a clean large mixing bowl
  17. Spoon potatoes into large mixing bowl
  18. Add parmesan cheese, arugula, lemon, butter and nutmeg to the filling
  19. Season with salt & pepper
  20. Mash with potato masher until combined
  21. Roll out dough thinly
  22. Scoop filling onto dough bit by bit
  23. Brush
  24. Fold
  25. Press
  26. Cut into rounds
  27. Flour a clean baking sheet
  28. Transfer dough to baking sheet and cover
  29. Add water and salt to a clean large saucepan
  30. Boil
  31. Transfer pasta to pasta
  32. Cook until al dente - 3 min, medium heat
  33. Drain carefully with sieve and reserve liquid
  34. Add butter to a clean frying pan
  35. Heat in frying pan - low heat
  36. Transfer pasta to frying pan
  37. Simmer gently in frying pan until coated
  38. Serve
  39. Garnish with parmesan cheese
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