Potato and Garlic Ravioli Filling
This potato and garlic filling is a dairy-free way to fill ravioli, with olive oil doing the work that butter or cheese usually does. Six cloves of garlic are softened briefly in the oil so they flavor the mash without turning harsh. Fresh lemon juice and chives cut through the starchy russet potatoes and keep the filling bright. It is simple to make while your pasta dough rests.
Instructions
Boil the potatoes in their skins until a fork slides into the center with no resistance.
Peel the potatoes as soon as they are cool enough to handle, since they peel more easily while still warm. Mash them in a bowl until no lumps remain.
Warm the olive oil in a pan and sauté the garlic for 1 minute, taking care that it does not brown.
Add the mashed potatoes to the pan and mix well so the garlic oil coats them evenly.
Stir in the chives, lemon juice, salt and black pepper, and mix well again.
Cover the filling and let it cool while you prepare the pasta dough. It should be fully cool before you fill the ravioli.
Make it personal.
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