Potato and egg ravioli with cheese sauce

Fill freshly-made pasta with luxurious textures and serve it with a bold cheese sauce
By Matt Tebbutt
Potato and egg ravioli with cheese sauce
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 40 minutes plus 1 hour resting
  • Effort: medium


For the pasta

  • 600 g '00' flour
  • 6 large eggs
  • 4 tbsp semolina, (optional)
  • 1 egg, lightly beaten

For the filling

  • 3 large baking potatoes
  • pinches freshly grated nutmeg
  • 4 raw egg yolks

For the sauce

  • 125 ml double cream
  • 250 ml warm milk
  • 250 g gruy√®re cheese, grated
  • 250 g fontina cheese, cubed

For the cavolo nero

  • 1-2 tbsp butter
  • 1 bunches cavolo nero


1. For the pasta: place the flour, eggs and semolina (if using) into a food processor and pulse until the mixture resembles breadcrumbs. Tip the mixture out onto a floured work surface and knead until the dough is smooth and elastic. Wrap the dough in cling film and rest in the fridge for at least one hour before using.

2. For the filling: preheat the oven to 200C/180C fan/gas 6. Place the potatoes on a baking tray and bake in the oven for 45 minutes to 1 hour, or until soft. Remove from the oven and set aside.

3. When the potatoes are cool enough to handle, slice them in half and scoop out the flesh. Pass the potato through a ricer, or mash with a potato masher, until smooth. Season with salt and freshly ground black pepper and some freshly grated nutmeg. Set aside.

4. For the sauce: warm the cream in a heavy-based saucepan over a medium-low heat and stir in the cheese until melted. Stir in the warm milk to thin out the sauce as desired. Keep warm until ready to serve.

5. Remove the pasta from the fridge and discard the cling film. Roll the pasta out as thinly as possible without tearing, then cut into eight squares.

6. In the middle of four squares of pasta, place a large spoonful of the potato mixture. Using the back of a spoon, make a deep well in the middle of the potato mixture and gently place the egg yolk into the well. Brush the edges of the pasta with the beaten egg, then gently lay a second layer of pasta over the top. Press around the filling, sealing the ravioli, ensuring there are no air pockets around the filling. Repeat with the remaining pasta and filling.

7. Bring a large pan of water to a gentle simmer and drop in the ravioli. Cook for 2-3 minutes, or until the pasta is al dente.

8. For the cavolo nero: melt the butter in a pan until foaming, then gently fry the cavolo nero for 3-4 minutes, or until tender.

9. To serve, spoon the cavolo nero onto serving plates and place a ravioli on top. Season with salt and freshly ground black pepper, then spoon the cheese sauce over the top.

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