Potato Ravioli with Potato Skin Brodo & Sweet Potato Mezzaluna with Brown Butter and Sage

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Potato Ravioli with Potato Skin Brodo & Sweet Potato Mezzaluna with Brown Butter and Sage

Temps de préparation45 minutes
Temps de cuisson45 minutes
Temps total1 heure 30 minutes
Yield: 2 servings


Ravioli dough for both pastas

  • 350 grams 00 flour
  • 5 grams Kosher salt
  • 100 grams whole eggs
  • 90 grams egg yolks
  • 6 grams olive oil

Potato filling

  • 600 grams Yukon gold potato roasted
  • 2 whole eggs
  • 100 grams ricotta
  • 1 onion finely diced
  • 1 tbsp Canola oil
  • 100 grams grated Parmesan cheese save the rind
  • salt

Potato Skin Brodo

  • Potato skins
  • 1 large piece rind of Parmesan from the stuff that was grated
  • 1 Bay leaf
  • 3 to asted peppercorns
  • 1.5 large onions
  • 1 celery stalks
  • 1 large carrot
  • Salt

Mezzaluna Stuffing

  • 1 small – medium sized squash ROASTED
  • 50 grams pecorino grated, save the rind
  • 50 grams grana Padano grated, save the rind
  • 20 grams amaretto cookies
  • 50 ml milk
  • pound butter
  • 0.5 bunch sage
  • 100 grams pumpkin seeds
  • 4 lemons
  • Salt


  • Make a well of flour and mix all the wet ingredients in the middle of the well and work the dough until it Is a well incorporated dough and set aside for 45 minutes to 1 hour.
  • Pre heat your oven to 375 F and the roast the potatoes until cooked.
  • Sauté the finely diced onions in canola oil and set aside in the fridge
  • Scrape the innards of the potatoes and set aside the skins
  • While potato is still hot pass through a food mill and then incorporate the ricotta, sautéed onions, whole eggs, and parmesan cheese to the milled final product.
  • Meanwhile, in a stockpot combine brodo ingredients, placing parmesan and pecorino rinds and aromatics in cheesecloth.
  • Bring to a light simmer for one hour and remove from heat, then strain through fine mesh.
  • Reduce the Brodo liquid by one third
  • While the brodo is reducing put a pot of boiling water on the stove for the pasta.
  • Cook the pasta for 5-6 minutes.
  • In a bowl, spoon out some brodo and place the raviolis in the brodo and serve.
  • Pre heat your oven to 375 F and roast your squash for 35-45 minutes or until soft and tender.
  • Scoop the innards
  • Place squash, pecorino, Grana Padano, cookies and milk in a Vitamix and puree until smooth
  • cool and transfer to a piping bag
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