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

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, potato and leek ravioli (pasta fresca). One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Potato and leek ravioli (Pasta Fresca) is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Potato and leek ravioli (Pasta Fresca) is something that I’ve loved my entire life. They are fine and they look wonderful.

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. Cut tightly in-between each ravioli to form a perfect square.

To begin with this particular recipe, we must prepare a few ingredients. You can cook potato and leek ravioli (pasta fresca) using 13 ingredients and 15 steps. Here is how you can achieve that.

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

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. La Pasta Fresca; Wholesale Pasta Contact Information;. 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. 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. When you add the leeks, you can also throw in a pat or two of butter if you want to.

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