Potato Dough Ravioli with Endive Vegetables

Ingredients

• 600 g waxy potatoes
• Salt
• 2 egg yolks
• 50 g starch
• 60 g flour (more if needed)
• pepper (ground)
• Nutmeg (freshly grated)
• 2 anchovy fillets (in oil)
• 3 shallots
• 2 Garlic cloves
• 1 red chili pepper
• 400 g endive salad
• 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 and boil in salted water for 25-30 minutes. Drain, peel, press through a potato masher and let cool slightly. Knead with egg yolks, starch and flour into a smooth dough; add more flour if necessary so it does not stick to hands. Season with salt, pepper and nutmeg. Let rest briefly.

2. 2.

   Drain the anchovies and chop finely. Peel and finely chop shallots and garlic. Wash, deseed and cut the chili into small cubes. Wash, dry and slice endive into thin strips up to the hard stems. In a pot melt 2 tbsp butter and sauté shallots, garlic, chili and pine nuts. Add endive strips, cook for about 2 minutes, season with salt, pepper and nutmeg. Remove from heat and fold in parsley, anchovies and Parmesan. Taste again.