MY MOTHER'S CHEESE-AND-POTATO RAVIOLI

Ingredients

1 1 1pound POUNDWeightbaking potatoes (about 2 large), scrubbed thoroughly
2 2 2tablespoons TABLESPOON_USVolumeunsalted butter
2 2 2tablespoons TABLESPOON_USVolumeminced shallots
1 1 1teaspoon TEASPOON_USVolumeminced garlic
8 8 8ounces OUNCE_USVolumefarmer's cheese
5 5 5ounces OUNCE_USVolumegoat cheese
2 2 2ounces OUNCE_USVolumemascarpone cheese
3 3 3tablespoons TABLESPOON_USVolumefreshly grated Parmesan cheese
2 2 2tablespoons TABLESPOON_USVolumeminced fresh mint leaves
2 2 2tablespoons TABLESPOON_USVolumeminced fresh chervil leaves
1 1 1large egg, lightly beaten
Kosher salt and freshly ground white pepper
10 10 10sheets, approx 6 x 12-inches, fresh pasta
¹/₄ 0.25 0.25cup CUP_USVolumesemolina or all-purpose flour, for dusting
1 1 1egg lightly beaten with 1 teaspoon water, for eggwash
8 8 8tablespoons TABLESPOON_USVolume(1 stick) unsalted butter
¹/₄ 0.25 0.25cup CUP_USVolumefreshly grated Parmesan cheese
Kosher salt and freshly ground white pepper
Minced fresh flat-leaf parsley leaves

Instructions

Make the filling: Bake the potatoes in a preheated 350ºF. oven until fork tender, about 20 to 40 minutes. Peel, and while still warm, pass through a food mill, or mash thoroughly with a fork. In a small skillet, heat the butter over medium heat. Add the shallots and garlic, and cook until soft. In a medium bowl, combine all the cheese, the herbs, and the beaten egg. Add the cooked shallots and garlic and the warm potato. Stir until blended (being careful not to over-mix, or the mixture will get pasty). Season with salt and pepper. Cover and refrigerate until needed. Then, with lightly moistened hands, roll into small balls, about the size of a walnut.
Lightly dust the work surface with flour. Arrange 3 to 4 balls of filling on the lower third of the length of 5 sheets of the dough, about 1 to 1 1/2 inches apart. Brush around the balls with eggwash. Fold the top half over to cover the balls. Press the dough around each ball to seal, making sure that you do not have any air pockets. With a 2-inch round cookie cutter, cut out the ravioli. Dust 2 trays with semolina and arrange the ravioli on the trays, dusting with more semolina. Refrigerate, covered, until needed.

Bring a large pot of salted water to a boil. Cook the ravioli until al dente, about 3 to 4 minutes.

Meanwhile, in a large skillet, over high heat, cook the butter until it begins to brown. Drain the ravioli and toss into the browned butter, turning to coat both sides. Add the cheese and season with salt and pepper.

Presentation

Garnish with parsley and serve immediately.

Wine Recommendation

Because this is my mother's recipe I like to drink it with an Austrian white wine. Look for wines that are spitzenwein, a mark which denotes the top quality wines. Or you may want to look for a Gewurtztraminer or Riesling from Alsace, dry, fruity wines that usually represent great value.

ABOUT THIS RECIPE

Most people recall their mother's cooking for its homespun simplicity. My mother was a wonderful cook, and as adventurous and creative as any young chef today. This recipe is testimony to her powers.