Potato-filled Sardinian ravioli

Mashed potato enriched with cottage cheese and parmesan and enlivened with garlic and herbs makes a marvellous filling for the pasta parcels called ravioli. A small amount of extra virgin olive oil is added at the end, so none of its flavour is lost and the dish tastes richer than it really is.

Potato-filled Sardinian ravioli


  • 500 g potatoes, peeled, boiled and mashed
  • ¼ cup (60 g) cottage cheese, sieved
  • 5 spring onions, thinly sliced
  • 2 tablespoons chopped fresh flat–leaf parsley
  • 1 tablespoon coarsely chopped fresh thyme
  • ⅓ cup (35 g) freshly grated parmesan
  • 4 cloves garlic, chopped
  • 1 egg, beaten
  • 500 g ripe tomatoes, diced, or 1 can chopped tomatoes, about 400 g, drained
  • 1 tablespoon extra virgin olive oil
  • 3⅓ cups (500 g) strong plain flour
  • salt and pepper
  • 4 eggs, beaten
  • 1 tablespoon extra virgin olive oil


  1. First make the pasta dough.
  2. Place the flour in a bowl, add a pinch of salt and make a well in the centre.
  3. Add the eggs and oil.
  4. Gradually work in the flour, using a fork at first, then your hands, and adding 1–2 tablespoons water, if necessary, to make a firm dough.
  5. Knead for 5–10 minutes or until smooth.
  6. Place in a plastic bag and leave at room temperature to rest for 1 hour.
  7. Mix the mashed potatoes with the cottage cheese, spring onion, parsley, and half of the thyme, parmesan and garlic.
  8. Add seasoning to taste, then mix in the egg.
  9. Cut the pasta into quarters.
  10. Replace 3 portions in the bag while you roll out the first piece very thinly to make an oblong about 20 × 50 cm.
  11. Keep this covered while you roll out a second portion to the same size.
  12. Dot teaspoonfuls of the filling in mounds over one sheet of pasta, placing them about 5 cm apart.
  13. You should have 21 mounds, in 7 rows of 3.
  14. Brush between the filling with water and top with the second sheet of pasta.
  15. Press the dough together between the mounds of filling, then cut along the sealed area using a fluted pastry wheel or sharp knife.
  16. Separate the ravioli and place on a lightly floured plate.
  17. Repeat with the remaining pasta and filling.
  18. Gently warm the tomatoes with seasoning to taste in a saucepan over a low heat.
  19. Cook the ravioli in a large saucepan of boiling water for about 3 minutes or until they are just tender.
  20. Drain well.
  21. Arrange the ravioli in warmed serving dishes and top with the warmed tomatoes, and the remaining garlic, thyme and parmesan.
  22. Sprinkle with the oil and serve.

Serves 6
Preparation: about 1.5 hours, plus 1 hour resting
Cooking: 5-10 minutes


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