For the dough, place the potatoes in a pot of cold water. Bring it up to a boil. Cook for 12-15 minutes until tender. Strain and mash.Add it to a food processor together with the egg yolks, olive oil, salt and one cup (250ml) of flour. Puree until smooth.Transfer it to clean surface. Knead in the remaining flour, one cup at a time until the dough is smooth and no longer sticky. Add more flour if needed. Refrigerate until needed.For the filling, heat a heavy-based pot over medium heat. Add in the oil and onion and fry for 2 minutes. Add in the garlic and bacon and fry for 10 minutes. Stir regularly.Transfer the mixture to a food processor. Add in the pesto, basil and olives and blend until fine but not pureed. Allow it to cool for 15 minutes before stirring in the cheddar, mozzarella and black pepper.Cut the pastry into 24 even pieces and use your hands to roll them into balls. On a lightly floured surface, roll each ball out into a circle with a diameter of about 8cm. It should be about 3mm thick.Place a teaspoonful of the filing on one half of each circle and then close it up to form a half-moon. Pinch the sides close with the back of a fork. Refrigerate for at least 1 hour.Heat a large heavy-based pot over medium heat. Once hot, add in the butter and oil for frying. Allow it to melt and become frothy. Fry the raviolis off in 3-4 batches for 5-6 minutes on each side until golden and crisp. Season it with a bit of salt and serve straight away. Garnish with basil or micro herbs, if you prefer.TIP:Always add oil when frying with butter as it prevents the butter from browning and burning too quickly.TIP:This pork filling also works wonderfully as a filling for raviolis made from regular pasta dough.Recipe reprinted with permission of Illanique van Aswegen.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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