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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, minced

2 Tbsp. unsalted butter

¼ cup heavy cream

2 Tbsp. grated Parmesan

to taste, coarse salt and freshly ground pepper


40 square wonton skins (available at Asian grocery story) or use standard ravioli pasta

1 egg, beaten


½ cup chicken stock, hot

3 Tbsp. unsalted butter

1 Tbsp. chives, finely chopped

Combine warm mashed potatoes with all of the filling ingredients and chill for 1 hour. Lay 20 wonton skins on a flat surface and brush them all over with egg. Place a level Tbsp. filling in center of each skin. Place a fresh skin on top, tamp down the edges with your fingers, sealing them, and press firmly but gently around filling with the rim of a 2½" glass, being careful not to press through the dough. Cut out the ravioli with a 3" cutter. Seal the edges well with your fingers, pressing out any air pockets. Cover with plastic wrap and refrigerate until serving time. This can be done 1 day in advance.

Bring a large pot of water to boil. Add 1 Tbsp. salt and simmer the ravioli 6 or 7 minutes. Try to keep the water just at the boiling point; if it boils too rapidly the ravioli may open and filling will leak out or become diluted with water. Drain ravioli well and put them in a serving dish.

Boil the stock with the butter and pour over the ravioli. Sprinkle with chopped chives.