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  • 1 pound potatoes
  • 1/4 stick unsalted butter
  • 2 tablespoon shallots
  • 1 teaspoon garlic
  • 8 ounce farmer cheese
  • 5 ounce goat cheese
  • 2 ounce mascarpone cheese
  • 3 tablespoon parmesan cheese
  • 2 tablespoon mint leaves
  • 2 tablespoon chervil leaves
  • 1 tablespoon egg
  • 1 tablespoon semolina
  • 1 tablespoon egg
  • 1 stick unsalted butter
  • 1/4 cup parmesan cheese
  • 1/4 cup parsley leaves


Baking Directions:


Make the filling: Bake the potatoes in a preheated 350 degree oven until fork tender, about 30 to 40 minutes.

Peel, and while still warm, pass through a food mill.

In a small sauté pan, heat the butter over medium heat.

Add the shallots and garlic, and cook until soft.

In a medium bowl, combine all the cheeses, the herbs, and the beaten egg.

Add the cooked shallots and garlic and the warm potato.

Stir until blended (being careful not to over mix, or the mixture will get pasty).

Season with salt and pepper.

Cover and refrigerate until needed.

Then, with lightly moistened hands, roll into 1/2 ounce balls, about the size of golf balls.


Cut the pasta dough into 4 portions and work with 1 portion at a time, keeping the remaining dough covered with plastic rap.

Lightly dust the work surface with flour.

With a pasta machine or a rolling pin, roll out the dough about 20 inches long and 4 inches wide.

Brush the dough with egg wash and arrange 9 to 10 balls of filling on the lower third of the length of the dough, about 1 to 1 1/2 inches apart.

Fold the top half over to cover the balls.

Press the dough around each ball to seal, making sure that you do not have any air pockets.

With a 2-inch round cookie cutter, cut the ravioli.

Dust a tray with flour and arrange the ravioli on the tray, dusting with more flour.

Repeat with the remaining dough, egg wash and filling.

Refrigerate, covered, until needed.


Bring a large pot of salted water to a boil.

Cook the ravioli until al dente, about 3 to 4 minutes.


Meanwhile, in a large sauté pan, over high heat, cook the butter until it begins to brown.

Drain the ravioli and toss into the browned butter, turning to coat both sides.

Add the cheese and season with salt and pepper.

Garnish with parsley and serve immediately.

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