potato ravioli

Ingredients for 4 servings:

• 6 medium-sized potatoes, waxy
• 1 clove(s) garlic, finely chopped
• ½ bunch parsley, very finely chopped
• 1 egg white, slightly beaten
• 2 tbsp clarified butter
• some salt
• some black pepper, ground
• some nutmeg, grated

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Eating is a need – enjoying is an art!

Peel the potatoes, halve them lengthwise, and use a mandolin to slice them into several very thin slices. Do not wash the potato slices or soak them in water, as they will not stick together – it is better to keep them airtight. Chop the leftover potatoes very finely and boil them in a small pot of salted water, adding the skins as well. Drain the cooked leftover potatoes through a fine sieve. Add the parsley and garlic and pass everything through the sieve into a bowl. Season with salt, pepper, and nutmeg. Brush two potato slices each with egg white. Use a small spoon to place some of the mixture on the bottom slice and cover with the other slice, pressing it down slightly (this is why the slices are very thin). Heat clarified butter in a pan and fry the ravioli until crispy and golden brown, turning several times. – Perfect as an appetizer or as a starter, perhaps with a zander fillet with champagne truffle foam sauce. – I would make 8-12 ravioli per person. – If the effort seems a bit too much for you, I encourage you to give it a try. It’s really worth it!