Dough:
187g (1 1/2 cup) flour
2 large eggs
1/2 tsp salt
Filling:
340g (12 oz) potatoes
15g (0.5 oz) fresh dill, chopped
3 cloves garlic, minced
115g goat cheese
3/4 tsp salt
1) To prepare the dough, place flour and salt into a large bowl. Crack in the eggs and mix with a fork. When it starts coming into a ball, continue kneading with your hands. It should be smooth, soft but not sticky. Wrap into plastic wrap and refrigerate for about an hour.
2) To make the filling, peel the potatoes and boil them in a lightly salted water. Let cool completely and mash with a fork. Mix in the dill, garlic, goat cheese and salt. Set aside.
3) Roll out the dough into about a 2-3 mm (1/8 inch) thick rectangle on a lightly floured surface. Cut into 7-8cm (3 inch) squares (I got 18 large ravioli).
4) Take about one tablespoon of the filling and roll into a ball. Flatten a little bit and place on a square. Top with another square and seal the edges using your fingertips. Repeat it with the remaining dough and filling.
5) Bring a large pot to boil. Add a pinch of salt. Add a few ravioli into the boiling water and cook for 6-8 minutes or until soft. Drain.
6) To make fried ravioli, heat some butter in a large skillet. Fry each ravioli on both sides until brown and crispy. Serve plain or with some sour cream.
Recipe by collecting memories
