Learn more about Chef Adamo and Penne Restaurant and Wine Bar.

Chef Adamo recommends using a food mill for mashing the fork-ready potatoes. Mill the potatoes while they are still warm as the starch content changes as they cool. When you mash potatoes the traditional way, you are pressing the starch against itself so the potatoes become gummy. By milling the potatoes you force them through the small holes and actually add air making the potatoes light instructs Chef Adamo.

Use the sides of the bowl to make a well with the flour instructs Chef Adamo. Pull a little of the flour from the sides of the well. Always mix from the sides (from the flour wall) to the center.

Chef Adam adds that using Plugrá Butter in this recipe makes the finished product crisper and more flavorful with a nice texture.

When boiling the ravioli, Chef Watkin cautions not to overcook or put too many in the pot at one time. She recommends cooking 5-6 ravioli at a time. They should have room to float in the pot.