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Whole egg and potato ravioloni with fried herb salsa verde

Recipe by:Chef Teresa Urkofsky
American River College, Sacramento


  • Whole egg and potato ravioloni
    32 potsticker wrappers (about 3 1/2 inches round)
  • 1 lb. well-seasoned mashed potatoes
    16 small eggs or quail eggs
  • Shaved Parmigiano-Reggiano cheese (optional)
  • Fried herb salsa verde
  • Canola, vegetable or other neutral-flavored oil, for frying
  • 1 cup fresh sage leaves
  • 1/2 cup fresh rosemary leaves
  • Kosher salt, to taste
  • 1⁄2 cup finely chopped Italian parsley
  • 1 garlic clove, finely grated
  • 1⁄2 cup extra virgin olive oil
  • 2 tsp. red wine vinegar
  • Freshly ground black pepper, to taste


For ravioloni: Line up 16 potsticker wrappers on your work surface. Place a heaping tablespoon of mashed potatoes in the center of each wrapper. Create a deep well in the center of the potatoes and crack an egg in the well. Use water and a small brush to dampen edges of the wrapper. Place another wrapper over each raviolone. Carefully seal around the edge of the mound of potatoes, eliminating as much air as possible. Place ravioloni on a half sheet pan liberally dusted with rice flour. Chill them as you make salsa.

For salsa: Pour about 1 inch of the frying oil into a small sauté pan over medium heat. Fry sage and rosemary leaves in small batches until the sizzling slows, 15 to 20 seconds. With a small, flat screen or slotted spoon, place fried herbs on paper towels to dry. Quickly season with salt. Place fried herbs in a bowl and crush with your fingers or the back of a spoon. Add parsley, garlic, olive oil and vinegar; season generously with salt and pepper. Let rest at room temperature for 15 to 90 minutes. Makes about 1 cup.

To serve: Cook ravioloni in boiling, salted water just until you pinch the edge and it's tender, but not too tender. Drain and serve with salsa verde and shaved Parmigiano-Reggiano cheese, if desired.

Makes 16 large ravioloni

Photo: © 2017 Matt Salvo

Califonia Bountiful