Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, potato and leek ravioli (pasta fresca). One of my favorites food recipes. For mine, I will 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’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Potato and leek ravioli (Pasta Fresca) is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have potato and leek ravioli (pasta fresca) using 13 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Potato and leek ravioli (Pasta Fresca):
- Prepare pasta fresca
- Get 400 grams 00 flour
- Get 4 eggs
- Take 1 tsp olive oil, extra virgin
- Prepare 1/2 tsp salt
- Make ready filling
- Get 3 potatoes
- Get 1 small leek
- Make ready 70 grams parmesan cheese, grated
- Take 2 eggs
- Get 1 salt
- Make ready 1 ground black pepper
- Prepare 1 tsp butter
Steps to make Potato and leek ravioli (Pasta Fresca):
- Let's begin with the pasta recipe: Sift the flour into a large bowl, then arrange it to form something similar to a volcano
- Break the eggs (4) in the middle of it and whisk them together with salt and olive oil using a fork
- Slowly fold the eggs into the flour, using your hands
- Keep kneading the dough (vigorous movements using your palms!) for at least 10 minutes
- Form dough into a ball, cover with a rag and let it rest for 30 minutes
- Now, the filling: Cut leek into slices and sear it in a pan with butter
- Stew potatoes, peel and mash them
- Add parmesan, eggs (2), leek, salt and pepper to the mashed potatoes: stir until homogenous
- Let the filling rest for 60 minutes in the fridge
- 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
- Along the longer side of the rectangle, on the upper part of it, put a teaspoon of filling every 4cm or 2"
- Cover the filling with the lower part of pasta of the same rectangle, press on the edges to bind the two layers of pasta
- Cut ravioli with a ravioli stamp or a cog
- Put the ravioli you cut on a tray covered in flour so they not stick together
- 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!
So that’s going to wrap this up with this exceptional food potato and leek ravioli (pasta fresca) recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
