Potato Ravioli with Endive Salad

Ingredients

• 600 g waxy potatoes
• 20 g butter
• 60 g starch
• 2 egg yolks
• flour (as needed)
• Salt
• Nutmeg (freshly grated)
• 400 g endive salad
• 2 shallots
• 1 Garlic clove
• 20 g butter
• 0.5 tsp Chili flakes
• 1 tbsp freshly chopped parsley
• 2 tbsp toasted pine nuts
• 30 g freshly grated Parmesan
• black pepper (ground)
• Freshly grated Parmesan (for sprinkling)

Instructions

1. 1.

   Preheat the oven to 170°C with upper and lower heat.

2. 2.

   Wash potatoes, bake in preheated oven for about 1 hour. Remove, cool, peel, and press through a potato ricer. While still warm, knead with butter, starch, and egg yolks. Add flour if needed and season with salt and nutmeg.

3. 3.

   Roll dough between two sheets of parchment paper to 0.3 cm thickness and cut circles (~8 cm diameter). Dust lightly with semolina.

4. 4.

   Clean endives, quarter lengthwise, remove stems, slice into thin strips. Peel shallots and garlic, finely chop, and sauté in a hot pan with 2 tbsp melted butter until translucent. Add endive strips and chili flakes, simmer for 2-3 minutes. Mix in parsley, pine nuts, and parmesan; season with salt and pepper; let cool slightly.

5. 5.

   Brush half of the dough circles with beaten egg yolk, place a spoonful of endive mixture in the center, top with another dough circle, and press edges firmly. Boil in water for 3-4 minutes. Drain and serve on plates topped with remaining filling and sprinkled parmesan.