Purple Potato Ravioli

453 grams Potato, raw (1#)
.5 large Onions, raw
1 cup Kroger Low Fat Ricotta Cheese (by KJOPAULSON)
2 cup Flour - Gold medal all-purpose flour
.25 cup Olive Oil
2 large Egg, fresh, whole, raw
4 oz Goat Cheese, Soft

This is really good -- make them small to keep them from bursting as you boil them. These are nice and tangy due to the purple onions. We used a chevre cheese with basil and garlic which made them even better. You can omit chevre if you don't like it and make it up with the ricotta. Freeze nicely. We freeze in batches to make them easy to grab for a quick dinner.

- Purple Potato Ravioli Filling
·    1 lb. purple potatoes (small) – Boiled,Mashed & Cooled
·     ½ cup (one-third medium) red onion Diced medium to fine, Sautéed, then Cooled · 

   
1 Cup Ricotta ·        4 OZ Chev Cheese (seasoned with garlic &chive)·        ½ t sale·        ¼ t pepper Mix and refrigerate Use with standard 2-egg poor man's pasta recipe as follows:·        2 C flour·        ½ t salt·        ¼ cup oil ·        2 eggs·        3 T cold waterMake pasta sheets to #5 setting.    Useabout 1 t in each ravioli!Makes about 88 ravioli

Serving Size: 1 ravioli

Number of Servings: 87

Recipe submitted by SparkPeople user MOSIEOSIE.