Bacon & Potato Ravioli

Bacon & Potato Ravioli

From: Chef/co-owner Waldy Malouf, Beacon Restaurant, Bar & Bakery, NYC. Yield: 20 ravioli.


2 cups mashed Idaho® potatoes, without butter and cream

¼ lb. sliced bacon, cooked until crisp and chopped

2 Tbsp. bacon fat

2 Tbsp. chopped parsley, or chives, or a combination

1 clove garlic

1 shallot, mi

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