From: Chef/co-owner Waldy Malouf, Beacon Restaurant, Bar & Bakery, NYC. Yield: 20 ravioli. Filling: 2 cups mashed Idaho® potatoes, without butter and cream ¼ lb. sliced bacon, cooked until crisp and chopped 2 Tbsp. bacon fat 2 Tbsp. chopped parsley, or chives, or a combination 1 clove garlic 1 shallot, minced 2 Tbsp. unsalted butter ¼ cup heavy cream 2 Tbsp. grated Parmesan to taste, coarse salt and freshly ground pepper Pasta: 40 square wonton skins (available at Asian ...

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