Potato ravioli with a liverwurst filling recipe

Ingredients

• 1 lb 2 oz (500 g) Russet potatoes
• 2 egg yolks
• 1 tablespoon soft butter and
• 2–3 tablespoons butter to coat the ravioli
• 12⁄3 cups flour plus extra for rolling
• freshly grated nutmeg
• salt

• 1 teaspoon butter
• 7 oz (200 g) white cabbage, finely chopped
• 1 clove garlic, peeled and minced
• ½ teaspoon caraway seeds
• 1 bunch chives, sliced into thin rings
• 7 oz (200 g) liverwurst
• freshly ground salt and pepper

1. For the dough, boil the potatoes in salted water for 10–15 minutes; drain and let stand for 10 minutes. Then peel and push through a potato ricer. Weigh 14 oz (400 g), or about 2 cups, potatoes and mix with egg yolks and butter; allow to cool. Once the mixture is cool, knead in the flour and season with salt and nutmeg.
2. For the filling, melt the butter in a pot and steam the cabbage with the garlic and caraway seeds, covered, for 15 minutes over medium heat. If necessary, add some water to the pot at the end of steaming all of the liquid should be evaporated, though. Season with salt and pepper then let cool. Gently stir half of the chives into the cabbage mixture along with the peeled liverwurst. Set the rest of the chives aside.
3. Sprinkle the potato dough with flour and then roll out to 1⁄8 in (3 mm) thick. Slice into rectangles with a knife. Scoop a teaspoon of filling onto one half of each rectangle and brush the edges with water. Fold the rectangles in half and press the edges together with your fingers.
4. Cook the potato ravioli for about 5 minutes in lightly boiling salted water. Melt 2–3 tablespoons butter in a large, heavy frying pan and allow to brown. Remove the ravioli with a slotted spoon and allow to thoroughly dry before coating in the browned butter. Arrange on plates and sprinkle with the remaining chives before serving.