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Flavorful Fridays: Garlic Mashed Potato Ravioli

January 22, 2010

When our family visited relatives in Italy 12 years ago, my cousin’s wife Nella (who is arguably the best cook I know) made garlic mashed potato ravioli one evening for dinner. Oh. My. Goodness. Seriously, it was goodness. I had never heard of mashed potato filling ravioli before, and I have yet to hear of anyone else who makes this amazing dish.

I haven’t been able to get the recipe from her, but I thought I would give this a try on my own first before commencing begging. I found a great garlic mashed potato recipe from The Food Network’s Alton Brown. It’s so good, I may not ever go back to my regular mashed potato recipe. Alton Brown’s calls for Parmesan cheese. Ah! Mashed potatoes with Parmesan cheese!? This is my kind of dish! Will tried some of the garlic mashed potatoes as I was filling the ravioli tray, and he liked it so much he kept coming into the kitchen to sneak spoonfuls (and these weren’t small spoonfuls; these were “I’m going to eat a pint of Ben and Jerry’s with the largest spoon I can find in the kitchen” kind of shoveling spoonfuls). I finally had to tell him that if he kept “taste-testing” the mashed potatoes, he wouldn’t get any ravioli that night. He retreated to the living room to watch ESPN highlights.

I had just finished making Bolognese sauce, so I served the ravioli with it. The Bolognese was good, but slightly overpowered the ravioli. I believe Nella usually serves her mashed potato ravioli with a butter and Parmesan sauce or light marinara. I will try one of these next time, or perhaps use less Bolognese, so it’s more of a compliment than the highlight. Give the garlic mashed potato ravioli a try, and please let me know what you think of this dish!

Garlic Mashed Potato Ravioli

Creamy Mashed Potato Filling


3-1/2 lbs. of russet potatoes

1 Tablespoon salt

2 cups half-and-half

6 cloves garlic, crushed

3/4 cup grated Parmesan cheese


Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork (approximately 20 minutes).

Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Homemade Egg Pasta

For the homemade egg pasta and ravioli filling tips, see my homemade ravioli post.

6 Comments leave one →
  1. January 24, 2010 4:45 pm

    That is a recipe right up my alley-I so love garlic mashed potatoes and ravioli was my favorite pasta growing up in NY….this is worth making ASAP…I so enjoy your blog…wonderful recipes, and great photos.

  2. Liana permalink*
    January 29, 2010 4:34 pm

    Hi Linda Lou, thank you for your kind words. I’d love to hear how the garlic mashed potato ravioli turned out for you and if you have any recommendations for improving it.

  3. Monica permalink
    February 1, 2010 9:22 pm

    I can tell this is a good one by all of your punctuation=) Your excitement for this dish is coming out in your writing and making me hungry! I can’t wait to try it!!

  4. Alex permalink
    July 8, 2010 6:15 pm

    I went on a trip to Italy all the way back in 2007. When I was in Florence, I went to this tiny little Italian restaurant. On the menu it had mashed potato ravioli and I just had to order it. It was THE best ravioli I ever had in my life.

    Since then, I hadn’t really thought about it that much until just a couple of minutes ago I thought of making homemade pasta for dinner tomorrow night. Then, I remembered that ravioli and I am so thankful for your recipe! Thank you so much!

    • Liana permalink*
      July 8, 2010 7:53 pm

      Hi Alex,

      I’m so glad I could help you out! I hope your ravioli dinner turns out great tomorrow night! Let me know how it goes.


  5. Carrie permalink
    July 1, 2013 9:38 am

    In the 90’s the Olive Garden restaurant chain had Garlic mashed potato raviolis on their appetizer menu, they were good size and came in a boat of butter, heaven. I was SO SAD when they took them off the menu.

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