Clam Chowder Ravioli

I never crave potatoes on pizza or in ravioli, but whenever I end up getting one of them I love it so much. I had some potato filled ravioli and my favorite restaurant a few weeks ago and came home with the idea to make this clam chowder twist on everyone's favorite little pasta pockets. I kept the potatoes and clam on the inside of these ravioli, and put the broth on the outside. I loved how these turned out, I made sure to put a ton of stuffing in the ravioli so that when you take a bite the buttery potato and briny clams really shine.
Always love when I get to make pasta. Potatoes, clams, and butter. Lots of filling inside these ravs. perfect little ravioli. I made sure to cut the veggies super small and uniformly shaped and I think it added an elegance to the dish. Also some bacon in there. Boil the pasta for about 1 minute after it starts floating, then toss it into the sauce. So good! these really taste like the chowder. As I mentioned the inside is loaded with filling so when you take a bite you really get that hit of clam and buttery potato. I love how the broth was seperate from the filing too so it really lets you taste each individually then put them together, unlike traditional clam chowder where everything is just melded together. Check out my pasta dough recipe here.

Clam Chowder Ravioli

  • Ravioli
  • 3 Large Potatoes
  • 1/4 cup Butter melted
  • 5 ounces chopped clams
  • pasta dough
  • Sauce
  • 2 tablespoons Olive Oil
  • 2 slices Bacon chopped very small
  • 1/2 cup minced carrot
  • 1/2 cup Minced Onion
  • 1/2 cup minced celery
  • 2 clove Garlic grated
  • 1/4 cup Clam Juice
  • 1/4 cup Cream
  • 1/4 cup Sour Cream
  • Chopped Parsley

Instructions

  1. Bake the potatoes at 350 for about an hour and a half until tender. Peel and add to a bowl with the butter and clams. Mash until smooth. Chill for 1 hour.
  2. Roll the dough to the 3rd thinnest setting and form your ravioli with about a tablespoon and a half of filling in each.
  3. Cook the bacon, carrot, onion, and celery in the olive oil for about 8 minutes until tender but not yet brown.
  4. Add the garlic and cook for 1 minute. Add in the clam juice and cream and bring to a simmer.
  5. Boil the ravioli until cooked, about 3-5 minutes. Remove from pot and place directly into the sauce. Stir to coat.
  6. Remove from heat and stir in the sour cream. Plate and garnish with parsley before serving.