I'm not going to pretend I had any idea what raviules were before I saw them in an issue of Australian Gourmet Traveller, but as soon as I saw the photo of them, I knew they had to be mine. They are, according to AGT, "essentially a French version of gnocchi." I have no idea to pronounce "raviules," either, so I find it easier just to call them tasty potato friends.
I wasn't making these for a special occasion, but they're absolutely dinner-party worthy. They'll require some last minute frying, but if you don't mind that, then it's easy to prepare them to either one of two stages in advance: after the shaping, when they can be refrigerated quite happily (and I think the fridge time helps firm them up, ready for boiling), or after the boiling, though they shouldn't be refrigerated at that point. So you could even mix and shape them the day before, boil them in the afternoon, and quickly fry them (a 10 minute job at most) right before you serve.
The recipe calls for chervil, which I couldn't find in either fresh or dried form at any of the 3 grocery stores I tried. I used fresh flat leaf parsley and a little tarragon instead. Plain parsley would be fine, but the aniseed flavour of the tarragon lended that extra chervil-like something.
adapted from Australian Gourmet Traveller
500g Sebago potatoes (about 4), unpeeled
50g plain flour, plus extra for dusting
4 garlic cloves, finely chopped
11g butter, coarsely chopped
1/4 cup loosely packed fresh flat leaf parsley, loosely chopped
a handful fresh tarragon leaves, or 1 tsp dried tarragon leaves
salt and freshly ground black pepper
Preheat oven to 180ºC / 360ºF. Place unpeeled potatoes in a roasting pan and roast until tender when pierced with a skewer (40-45 minutes). When cool enough to handle, cut potatoes in half and scoop out the flesh. Pass through a ricer / food mill into a large bowl, or mash very thoroughly. Add egg, flour, and one crushed garlic clove, season to taste and knead lightly until smooth. Shape mixture into quenelles and place on trays lined with baking paper. Refrigerate until ready for the next step.
Cook raviules in a large saucepan of boiling salted water over high heat until they rise to the surface (1-2 minutes). Remove with a slotted spoon, drain well, set aside and keep warm.
Heat butter in a large frying pan over medium heat until nut brown (3-4 minutes). Add raviules and stir to cat, then saute, turning occasionally, until golden brown (2-3 minutes each side). Add remaining garlic, parsley and tarragon, stir to combine, and serve immediately.