The Recipes

Loaded Baked Potato Ravioli

Yes, you read that right.  And, yes, I'm particularly proud of this one.  Growing up in the Midwest, we would go to Syl's, an "expensive" steakhouse about once a year.  They served the most amazing double-baked potatoes.  If you've never had one, you're missing out.

This is a different take on one of the most delicious traditions of my childhood.  Instead of making a side dish that blows your calorie intake for the day, this gives you the same taste in smaller amounts... not that this is healthy.  It will, however, satisfy a craving in delightful little packages.

Also note that the amount of pasta dough I made will make about 16-18 ravioli, so I would make a couple of different fillings while you're at it and stash these goodies in the freezer.  Just make sure to freeze them separately before putting them into storage bags so they don't stick together.  If you don't have the tools or desire to make homemade pasta, use wonton wrappers.


Loaded Baked Potato Ravioli


For the pasta dough:

- 2 eggs, beaten

- 1 3/4 c. flour

- pinch of salt

For the ravioli:

- 1 potato

- 2 slices bacon, cooked (baked, in the microwave, or in a skillet)

- 2 scallions, chopped

- 3 T. cheddar cheese, shredded

- 2 T. sour cream

- salt

- pepper

- 2 T. butter

- handful of parsley, chopped for garnish

Combine the flour, eggs and salt in a stand mixer.  Mix using the flat paddle for 1 minute, then switch to a dough hook.  Mix until a ball starts to form.  Knead with your hands and form into a disk.  Wrap it in plastic wrap and put it in the refrigerator for at least 30 minutes or overnight.

Alternatively, you can put the flour on a flat surface and create a well in the middle.  Pour the eggs into the middle, add the salt, and start to mix the flour into the well, kneading with your hands.

Preheat the oven to 350 degrees.  Pierce the potato a few times with a fork and bake in the oven for 1 hour. Remove the potato and let it cool.  Once cool, cut it in half and scoop the insides into a bowl.  Crumble the bacon and add half to the potato along with 2 T. of the cheddar cheese, sour cream, 3/4 of the chopped scallions, and season with salt and pepper.  Stir to combine.

Roll out the pasta dough via whatever device you have; i.e. a manual roller or the attachment to a stand mixer.  Put the pasta sheets on a floured surface.  Place tablespoons of the potato mixture about 2 inches apart on the pasta.  Wet the pasta with water around the filling and top with another sheet of pasta.  Cut out ravioli with a cutter, knife, or pastry cutter.  Really, whatever you have works here.

Bring a large pot of water to a boil.  Season it liberally with salt.  Drop in the ravioli and cook for 2-3 minutes; just about 30-45 seconds after they float.

While the ravioli cook, melt the butter in a saucepan.  Let the butter bubble and start to brown.

Plate the ravioli and top each one with a tiny bit of the remaining cheese.  Drizzle some of the butter over each ravioli.  Garnish with the scallions, parsley and reserved bacon.