Old MacDonald's Potato Box Recipes
Pea - and - Potato Ravioloni with Sage Brown Butter Ingredients For the Dough: 4 extra-large eggs 1 tablespoon extra-virgin olive oil 1/4 teaspoon finely ground sea salt, preferably gray salt 2 cups all-purpose flour, plus more for dusting work surface 1 cup semolina flour, plus more for dusting dough For the Filling: 1 1/2 pounds russet potatoes, peeled and cut into 1 1/2 to 2 inch chunks Finely ground sea salt, preferably gray salt 2 tablespoons unsalted butter 1/2 teaspoon minced garlic 1 teaspoon finely chopped fresh thyme 1 cup heavy cream 1 teaspoon grated lemon zest 3 cups shelled English peas (from 3 pounds unshelled) 1/2 cup freshly grated Parmesan cheese Freshly ground black pepper 1 egg beaten with 2 tablespoons water for egg wash Finely ground sea salt, preferably gray salt For the Sage Brown Butter: 3/4 cup (1 1/2 sticks) unsalted butter 24 fresh sage leaves, torn in half Finely ground sea salt, preferably gray salt Freshly ground black pepper Directions Make the dough: Put the eggs, olive oil, and salt in the bowl of a stand mixer fitted with the paddle attachment or in a food processor. If using a stand mixer, mix on low speed just until mixed. If using a food processor, pulse the wet ingredients to blend, the pulse in the dry ingredients just until distributed, but not so much that the mixture forms a ball. Mixing too much will make the dough tough. Using your hands, gather the dough into a ball. On a lightly floured work surface, knead the dough gently with your palms, repeatedly folding the dough over onto itself until it forms a smooth mass. Divide the mass into 2 equal portions. Pat each portion into a ball, flatten slightly, wrap in plastic wrap, and refrigerate for 20 minutes or up to overnight. (The dough may also be frozen at this point for about 1 month. Thaw in refrigerator.) Make the Filling: In a saucepan, combine the potatoes with water to cover by 1 inch. Add 1 tablespoon salt and bring to a simmer over high heat. Reduce the heat to maintain a simmer and cook until very tender, about 20 minutes. Drain the potatoes in a colander, then transfer them to a large bowl. While they are still warm, mash them with a fork or potato masher until fairly smooth. In a saucepan, melt the butter over medium-high heat. Add the garlic and cook, stirring occasionally, until beginning to soften, about 30 seconds. Add the thyme and cook for 10 seconds to release its fragrance. Add the cream and lemon zest and bring to a boil. Add the peas, reduce the heat to medium, and simmer until the peas are barely tender, 2 to 3 minutes. Remove from the heat, pour into the food processor, let cool slightly, and then process to form a smooth puree, 45 to 60 seconds. Immediately add the pea puree to the mashed potatoes. Then add the Parmesan and, using a rubber spatula, mix until well blended. Season to taste with salt and pepper. Set aside. Working on a lightly floured working surface, roll out half of the dough as thinly as possible (less than 1/16ý thick). Try also to roll it into as much of a rectangle as possible to facilitate cutting. Repeat with the second dough portion. Dust the pasta sheets well with semolina flour. Using a sharp knife, cut the sheets into 4-inch squares. You will need at least 36 squares to make 18 ravioloni. To fill the ravioloni, center 1 ý teaspoons or so of filling on half the pasta squares, brush all around the filling with the egg

Old MacDonald's Potato Box Recipes

Pea - and - Potato Ravioloni with Sage Brown Butter

Ingredients

For the Dough:
4 extra-large eggs
1 tablespoon extra-virgin olive oil
1/4 teaspoon finely ground sea salt, preferably gray salt
2 cups all-purpose flour, plus more for dusting work surface
1 cup semolina flour, plus more for dusting dough

For the Filling:
1 1/2 pounds russet potatoes, peeled and cut into 1 1/2 to 2 inch chunks
Finely ground sea salt, preferably gray salt
2 tablespoons unsalted butter
1/2 teaspoon minced garlic
1 teaspoon finely chopped fresh thyme
1 cup heavy cream
1 teaspoon grated lemon zest
3 cups shelled English peas (from 3 pounds unshelled)
1/2 cup freshly grated Parmesan cheese
Freshly ground black pepper

1 egg beaten with 2 tablespoons water for egg wash
Finely ground sea salt, preferably gray salt

For the Sage Brown Butter:
3/4 cup (1 1/2 sticks) unsalted butter
24 fresh sage leaves, torn in half
Finely ground sea salt, preferably gray salt
Freshly ground black pepper

Directions

Make the dough:
Put the eggs, olive oil, and salt in the bowl of a stand mixer fitted with the paddle attachment or in a food processor. If using a stand mixer, mix on low speed just until mixed. If using a food processor, pulse the wet ingredients to blend, the pulse in the dry ingredients just until distributed, but not so much that the mixture forms a ball. Mixing too much will make the dough tough.
Using your hands, gather the dough into a ball. On a lightly floured work surface, knead the dough gently with your palms, repeatedly folding the dough over onto itself until it forms a smooth mass. Divide the mass into 2 equal portions. Pat each portion into a ball, flatten slightly, wrap in plastic wrap, and refrigerate for 20 minutes or up to overnight. (The dough may also be frozen at this point for about 1 month. Thaw in refrigerator.)

Make the Filling:
In a saucepan, combine the potatoes with water to cover by 1 inch. Add 1 tablespoon salt and bring to a simmer over high heat. Reduce the heat to maintain a simmer and cook until very tender, about 20 minutes. Drain the potatoes in a colander, then transfer them to a large bowl. While they are still warm, mash them with a fork or potato masher until fairly smooth.

In a saucepan, melt the butter over medium-high heat. Add the garlic and cook, stirring occasionally, until beginning to soften, about 30 seconds. Add the thyme and cook for 10 seconds to release its fragrance. Add the cream and lemon zest and bring to a boil. Add the peas, reduce the heat to medium, and simmer until the peas are barely tender, 2 to 3 minutes. Remove from the heat, pour into the food processor, let cool slightly, and then process to form a smooth puree, 45 to 60 seconds. Immediately add the pea puree to the mashed potatoes. Then add the Parmesan and, using a rubber spatula, mix until well blended. Season to taste with salt and pepper. Set aside.

Working on a lightly floured working surface, roll out half of the dough as thinly as possible (less than 1/16ý thick). Try also to roll it into as much of a rectangle as possible to facilitate cutting. Repeat with the second dough portion. Dust the pasta sheets well with semolina flour. Using a sharp knife, cut the sheets into 4-inch squares. You will need at least 36 squares to make 18 ravioloni.

To fill the ravioloni, center 1 ý teaspoons or so of filling on half the pasta squares, brush all around the filling with the egg