Potato-Scallion Ravioli

Course : Ravioli
Serves: 6
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2 cups mashed potato
1/2 cup romano cheese
1 large egg
1/4 cup milk
1/2 cup scallions
10 ounces har gow wrapper
1/3 cup unsalted butter
2 teaspoons fresh thyme
2 cups tomato concasse

Preparation / Directions:

combine potatoes, grated cheese, and egg whip until smooth, thinning with milk as necessary season to taste with salt and white pepper place a teaspoon of potato mixture onto the center of each wrapper brush edges with water, fold in half, and press to seal repeat with remaining filling and wrappers place onto a sheet of waxed paper and freeze until firm simmer in boiling salted water for 5 minutes, drain well transfer to a heated serving platter cover with foil to keep warm heat butter in a saucepan, over a medium flame add thyme-mix well spoon over ravioli garnish with tomato concasse serve warm


Nutritional Information:

146 Calories (kcal); 14g Total Fat; (83% calories from fat); 4g Protein; 2g Carbohydrate; 70mg Cholesterol; 129mg Sodium

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