Potato “Ravioli”

A burst of flavour and colour

4 servings

35 minutes

First dish Hot dish

Product line
Plant-Based Deli Slices


  • 300g veggie slices
  • 200g flour
  • 80g cool water
  • 20g sunflower oil
  • 1 bit of turmeric
  • 2 boiled and mashed potatoes
  • Extravirgin olive oil
  • Salt
  • Pepper
  • 2 sage leaves
  • 2 tablespoons of breadcrumbs


  1. To make the pasta dough, mix the flour and the turmeric with the water and oil until obtaining an elastic consistent dough.
  2. To make the filling, whisk the mashed potato with 150g of veggie slices finely cut, two leaves of chopped sage and two tablespoons of breadcrumbs.
  3. Transfer the filling to a piping bag.
  4. To make the ravioli, roll out the pasta dough with a rolling pin until you obtain a very thin sheet.
  5. Pipe blobs of the filling down half of the sheet at a 5cm distance from each other.
  6. Then fold the other half over the filling, smoothing out to remove any air with your fingers, and cut out the ravioli with a wheel cutter.
  7. Put some drops of water on the sides of each raviolo to stick the two sides of dough together in a large saucepan of salted boiling water, cook the ravioli for a few minutes then drain.
  8. Toss the ravioli in a pan with some oil and garnish with simmered veggie pieces.

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