Serves 4
Preparation time 25 minutes
Cooking time 1 hour 5 minutes
500 g (1 lb) floury potatoes, such as King Edwards or Maris Piper
3 tablespoons freshly grated Parmesan cheese
75 g (3 oz) wild rocket, plus extra to serve
finely grated rind of 1 unwaxed lemon
125 g (4 oz) butter
large pinch of freshly grated nutmeg
1 quantity 3-egg Pasta Dough (see page 10)
Italian 00 or fine plain flour, for dusting
salt and black pepper
fresh Parmesan cheese shavings, to serve
Prick the potatoes all over with a fork and put on a large baking sheet. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 1 hour, or until cooked through – to test, pierce the largest potato with a blunt knife.
When cool enough to handle, halve the potatoes and scoop the flesh out into a bowl. Mash in the Parmesan, rocket, lemon rind and half the butter. Add the nutmeg and season with salt and pepper.
Roll the pasta dough out into long sheets (see page 11). Working on one sheet at a time, add a heaped teaspoonful of filling every 5 cm (2 inches) until half the sheet is filled. Lightly brush with water and fold the empty side over the filling. Gently but firmly push down between the filling, sealing the pasta and ensuring there is no trapped air. Cut into squares or rounds using a pastry wheel, crinkle cutter or biscuit cutter. Transfer to a floured baking sheet and cover with a tea towel.
Cook the pasta in a large saucepan of salted boiling water for 2–3 minutes until al dente. Drain, reserving a ladleful of the cooking water.
Meanwhile, melt the remaining butter in a large frying pan over a low heat. Add the ravioli and its reserved cooking water and simmer gently until coated in a silky sauce. Serve immediately with a scattering of Parmesan shavings and rocket.
For watercress & mustard ravioli, try replacing the lemon rind and rocket with 2 teaspoons mustard and a handful of finely chopped parsley, 2 crushed garlic cloves and 75 g (3 oz) watercress.