How to Cook Tasty Potato and leek ravioli (Pasta Fresca)

Potato and leek ravioli (Pasta Fresca). 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. You can fill ravioli with any number of combinations of ingredients; meat, cheese, vegetables.

Basil Beet Black Pepper Chestnut Chipotle Chive Chive & Fresh Garlic Cilantro Lime Crushed Hot Pepper Egg (plain) Fresh Herb. Porcini Mushroom Portabella Mushroom & Leek Potato & Roasted Garlic Potato, Leek, Pancetta Primavera & Mascarpone Prosciutto & Arugula. Place one sheet of pasta over the dusted ravioli maker. *Gently* press the pasta with plastic form. You can have Potato and leek ravioli (Pasta Fresca) using 13 ingredients and 15 steps. Here is how you cook that.

Ingredients of Potato and leek ravioli (Pasta Fresca)

1. Prepare of pasta fresca.
2. Prepare 400 grams of 00 flour.
3. It's 4 of eggs.
4. Prepare 1 tsp of olive oil, extra virgin.
5. Prepare 1/2 tsp of salt.
6. Prepare of filling.
7. It's 3 of potatoes.
8. You need 1 small of leek.
9. You need 70 grams of parmesan cheese, grated.
10. You need 2 of eggs.
11. You need 1 of salt.
12. You need 1 of ground black pepper.
13. You need 1 tsp of butter.

Place another sheet of pasta over the ravioli filling. Use a rolling pin to press the two layers of pasta together. Turn the ravioli maker over and give the mold a good shake until they fall out of. To our valued customers, We regret that due to technical challenges caused by new regulations in Europe, we can for the time being no longer accept orders from the European Union.

Potato and leek ravioli (Pasta Fresca) instructions

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!.

To serve, place the potato and leek mash in a pan with the olive oil and warm through on the hob, beating to keep it smooth. This ravioli dish is worth all the work you put in. It's a magnificent combination of silky pasta with a potato and ricotta filling, tossed with a sauce of speck Fold over the other sides of the pasta sheets to cover the fillings. These Leek and potato patties make delicious appetizers or an ideal side dish to accompany many meat dishes. This simple, easy and effortless recipe Leeks - If you are not used to eating leeks, they usually have a light taste of onion and garlic, but much less pungent with an almost slight sweetness.