Potato And Chive Ravioli Soup

1. 1

   For the ravioli filling, cook the potatoes in boiling salted water for 30 mins. Drain and mash with the butter and cheese. Season with salt, black pepper and nutmeg. Stir in the egg and chives and spoon into a piping bag fitted with a large nozzle.

2. 2

   Using an 3 inch pastry cutter, cut out 40 circles from the pasta dough. Pipe the potato mixture onto half of the circles. Moisten the edges with a little water and press the remaining circles on top. Cook in boiling salted water for 3 mins. Drain and keep warm.

3. 3

   Meanwhile, in a saucepan, bring the stock to a boil. Arrange the ravioli in shallow bowls, pour in the stock and sprinkle with the spring onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.