Potatoes with cheese and wine

 

Ravioli with chestnuts

 
  • 12 MEDIUM SIZE POTATOES, washed
  • 1 ONION, chopped
  • 1 1/2 CUP CREAM
  • 1 CUP WHITE WINE
  • 100 GRAM CHEESE, grated
 

Cook the potatoes 20 minutes, peel them and slice them. Put them in a greased oven dish. Fry the onion 5 minutes; add the wine and the cream and salt and pepper to taste. Pour this over the potatoes and sprinkle them with cheese. Close with aluminum foil. Bake the dish 20 minutes at 200 degrees Celsius.

Roll out the pasta dough as thin as possible, preferably using a pasta machine. Cut it in rectangles, double the size of your estimated piece of ravioli. Cook the chestnuts 20 minutes and puree them. Add the cream cheese and the pancetta and pepper and salt to taste. Make little heaps on each dough rectangle, fold them and press the sides well together. Bring a large pan of water to the boil and cook the ravioli 3-4 minutes. Heat the crème fraîche and pour this over the ravioli.


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