Traditional recipes

Potato and Cheese Ravioli with Fresh Tomato Sauce

Potato and Cheese Ravioli with Fresh Tomato Sauce


  • 1 1/4 pounds russet potatoes, peeled, quartered
  • 1 1/4 cups freshly grated pecorino Sardo or pecorino Romano cheese
  • 2 tablespoons chopped fresh mint
  • 1 12-ounce package wonton wrappers
  • 2 tablespoons extra-virgin olive oil
  • 1 large garlic clove, minced
  • 2 pounds tomatoes, chopped

Recipe Preparation

  • Cook potatoes in large saucepan of boiling salted water until very tender, about 20 minutes. Drain. Return potatoes to pan and mash. Cool potatoes. Stir in 1 cup cheese and mint. Season filling to taste with salt and pepper.

  • Line 2 baking sheets with plastic wrap; sprinkle with flour. Stack 6 wonton wrappers on work surface. Trim edges of wonton stack to form 2 3/4-inch square, preferably using scallop-edged pastry wheel cutter. Repeat stacking and trimming with remaining wrappers. Place half of wrappers on work surface. Place 1 tablespoon filling in center of each. Brush edges of wrappers lightly with water. Top each with another wrapper; press on edges to seal well. Place ravioli on prepared baking sheets. Do Ahead:Can be made 4 hours ahead. Sprinkle lightly with flour. Cover with plastic wrap and chill.

  • Heat oil in large nonstick skillet over medium heat. Add garlic and stir 30 seconds. Add tomatoes and sauté until heated through, about 5 minutes. Season sauce to taste with salt and pepper. Transfer 1/2 cup sauce to large shallow serving bowl.

  • Working in batches, cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 3 minutes. Using slotted spoon, transfer ravioli to bowl with sauce. Spoon remaining sauce over. Sprinkle with remaining 1/4 cup cheese and serve.

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