Potato and leek ravioli (Pasta Fresca)
Potato and leek ravioli (Pasta Fresca)

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, potato and leek ravioli (pasta fresca). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Potato and leek ravioli (Pasta Fresca) is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Potato and leek ravioli (Pasta Fresca) is something which I’ve loved my whole life. They are nice and they look fantastic.

Dinner Ideas You'll Love To Serve From Classico's Pasta Recipes. Potato and leek ravioli (Pasta Fresca) I made these ravioli once I had to host a big dinner with some friends. I suggest to use a butter and sage sauce.

To get started with this particular recipe, we have to prepare a few components. You can cook potato and leek ravioli (pasta fresca) using 13 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Potato and leek ravioli (Pasta Fresca):
  1. Prepare pasta fresca
  2. Get 400 grams 00 flour
  3. Take 4 eggs
  4. Get 1 tsp olive oil, extra virgin
  5. Make ready 1/2 tsp salt
  6. Take filling
  7. Get 3 potatoes
  8. Take 1 small leek
  9. Take 70 grams parmesan cheese, grated
  10. Prepare 2 eggs
  11. Prepare 1 salt
  12. Make ready 1 ground black pepper
  13. Get 1 tsp butter

Spread the potato slices in the pan, season with salt and pepper and toss with the bacon and leeks. Potato and leek ravioli "Potato and leek is about as classic a combination of flavours as there is," says Orr. "By taking the sweetness of the leek, the creamy goodness of the potato, and the depth of flavour gained by roasting both, we can create a rich pasta that's hella comforting." For each ravioli, scoop up a heaping tablespoon of potato filling, shape it round and set in place. Bring a large pot of salted water to boil. Raviolacci di Zucca Pumpkin and Leek Ravioli.

Steps to make Potato and leek ravioli (Pasta Fresca):
  1. Let's begin with the pasta recipe: Sift the flour into a large bowl, then arrange it to form something similar to a volcano
  2. Break the eggs (4) in the middle of it and whisk them together with salt and olive oil using a fork
  3. Slowly fold the eggs into the flour, using your hands
  4. Keep kneading the dough (vigorous movements using your palms!) for at least 10 minutes
  5. Form dough into a ball, cover with a rag and let it rest for 30 minutes
  6. Now, the filling: Cut leek into slices and sear it in a pan with butter
  7. Stew potatoes, peel and mash them
  8. Add parmesan, eggs (2), leek, salt and pepper to the mashed potatoes: stir until homogenous
  9. Let the filling rest for 60 minutes in the fridge
  10. Let's begin making ravioli! Cover in flour a flat surface and roll out the dough to form a very thin rectangle (2mm or 1/12"), you can use a pasta machine if you have it
  11. Along the longer side of the rectangle, on the upper part of it, put a teaspoon of filling every 4cm or 2"
  12. Cover the filling with the lower part of pasta of the same rectangle, press on the edges to bind the two layers of pasta
  13. Cut ravioli with a ravioli stamp or a cog
  14. Put the ravioli you cut on a tray covered in flour so they not stick together
  15. They are now ready to be boiled (just few minutes) and mixed with your favorite sauce! You can also freeze them to use it whenever you want!

Combining only the best quality local ingredients with secret family recipes, our handmade fresh pasta makes it easy to prepare delicious meals at. Chef's tip: Put an extra ravioli in so you can taste for doneness. Toss cooked ravioli in pan, put on a plate and garnish with Parmesan cheese and a few sprigs of oregano. See recipes for Ravioli with Feta, Herb filling and Fresh Tomato Sauce too. Saute chopped pancetta until fat is rendered and it starts to brown.

So that’s going to wrap it up for this exceptional food potato and leek ravioli (pasta fresca) recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!