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🍽️ Potato Ravioli with Sautéed Endive

507 kcal · 30 min · 4 servings

Ingredients

• 600 g mealy-cooking potatoes
• salt
• 2 egg yolks
• 50 g cornstarch
• 60 g flour (more if needed)
• pepper (from the mill)
• nutmeg (freshly grated)
• 2 anchovy fillets (preserved in oil)
• 3 shallots
• 2 garlic cloves
• 1 red chili pepper
• 400 g endive
• 4 tbsp butter
• 2 tbsp pine nuts
• 2 tbsp freshly grated parmesan
• 1 egg yolk
• 4 tbsp freshly grated parmesan

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted water for 25 to 30 minutes until tender.
3. 3. Drain the water and peel the potatoes.
4. 4. Press the potatoes through a potato ricer.
5. 5. Let the mashed potatoes cool down briefly.
6. 6. Add the egg yolks, starch, and flour to the potato mixture.
7. 7. Knead everything into a smooth dough.
8. 8. If the dough sticks, knein in a little more flour.
9. 9. The dough is ready when it no longer sticks to your hands.
10. 10. Season the dough with salt, pepper, and nutmeg.
11. 11. Let the dough rest briefly.
12. 12. Drain the anchovies well.
13. 13. Finely chop the anchovies.
14. 14. Peel the shallots and garlic.
15. 15. Finely chop the shallots and garlic.
16. 16. Wash the chili and remove the stem.
17. 17. Halve the chili lengthwise.
18. 18. Remove the seeds and white inner membranes of the chili.
19. 19. Cut the chili into small cubes.
20. 20. Wash the endive and shake it dry.
21. 21. Cut the endive into thin strips, down to the hard core.
22. 22. Melt 2 tablespoons of butter in a pot.
23. 23. Sauté the shallots, garlic, chili, and pine nuts in the butter.
24. 24. Add the endive strips.
25. 25. Sauté the vegetables for about 2 minutes.
26. 26. Season the filling with salt, pepper, and nutmeg.
27. 27. Remove the pot from the heat.
28. 28. Divide the dough into two equal parts.
29. 29. Place one dough part between two sheets of baking paper.
30. 30. Roll out the dough thinly (about 0.4 cm thick).
31. 31. Remove the top layer of baking paper.
32. 32. Cut out circles with a diameter of 5 to 6 cm.
33. 33. Whisk an egg yolk.
34. 34. Brush half of the dough circles with the whisked egg yolk.
35. 35. Place some filling in the center of each brushed circle.
36. 36. Place a second, unbrushed dough circle on top.
37. 37. Press the edges firmly together to seal them.
38. 38. Optionally, press patterns into the edges with fork tines.
39. 39. Boil the ravioli in simmering salted water for about 4 minutes.
40. 40. Warm the remaining butter in a pot.
41. 41. Add the filling to the warm butter.
42. 42. Drain the cooked ravioli well.
43. 43. Place the ravioli on pre-warmed plates.
44. 44. Pour the warm butter filling over the ravioli.

Nutrition per serving

• kcal: 507
• Protein: 16 g · Fett/Fat: 27 g · Carbs: 48 g