Bacon & Idaho® Potato Ravioli (in Wonton Skins)
- 2 cups mashed Idaho® potatoes, without butter and cream
- 1/4 pound sliced bacon, cooked until crisp and chopped
- 2 tablespoons bacon fat
- 2 tablespoons chopped parsley, or chives, or a combination
- 1 clove garlic
- 1 shallot, minced
- 2 tablespoon unsalted butter
- 1/4 cup heavy cream
- 2 tablespoons grated Parmesan
- coarse salt and freshly ground pepper to taste
- 40 square wonton skins, purchased at an Oriental grocery (or use standard ravioli pasta)
- 1 egg, beaten
- 1/2 cup chicken stock, hot
- 3 tablespoons unsalted butter
- 1 tablespoon chives, finely chopped
- Combine warm mashed potatoes with all of the filling ingredients and chill for 1 hour.
- Lay 20 wonton skins on a flat surface and brush them all over with egg. Place a level tablespoon of filling in the center of each skin. Place a fresh skin on top, tamp down the edges with your fingers, sealing them, and press firmly but gently around the filling with the rim of a 2-1/2 inch glass, being careful not to press through the dough. Cut out the ravioli with a 3-inch cutter. Seal the edges well with your fingers, pressing out any air pockets. Cover with plastic wrap and refrigerate until serving time. This can be done 1 day in advance.
- Bring a large pot of water to boil, add a tablespoon of salt and simmer the ravioli 6 or 7 minutes. Try to keep the water just at the boiling point; if it boils too rapidly, the ravioli may open and the filling leak out or become diluted with water. Drain the ravioli well and put them in a serving dish.
- Boil the stock with the butter and pour over the ravioli. Sprinkle with chopped chives.
Yield: 20 Ravioli
The Culinary Institute of America (CIA)
Hyde Park, NY