Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, potato and leek ravioli (pasta fresca). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Prepare pasta according to basic pasta recipe. It's important the pasta isn't thick or it won't cook evenly. Though France might be the epicentre of Michelin star restaurants (second only to Tokyo!) where sauces come in the What goes in Leek and Potato Soup.
Potato and leek ravioli (Pasta Fresca) is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Potato and leek ravioli (Pasta Fresca) is something that I’ve loved my whole life.
To get started with this recipe, we must first 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 it.
The ingredients needed to make Potato and leek ravioli (Pasta Fresca):
- Get pasta fresca
- Make ready 400 grams 00 flour
- Take 4 eggs
- Get 1 tsp olive oil, extra virgin
- Get 1/2 tsp salt
- Get filling
- Prepare 3 potatoes
- Prepare 1 small leek
- Get 70 grams parmesan cheese, grated
- Make ready 2 eggs
- Make ready 1 salt
- Prepare 1 ground black pepper
- Make ready 1 tsp butter
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. This leek and potato gratin is something that I learned to make a few years ago and haven't stopped since. Leeks are something I had never cooked with prior to working at Sur La Table.
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!
Now they're something look forward to buying and using every spring! Add the pasta and nutmeg and toss. 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. This leek and potato soup recipe is easy and delicious.
So that’s going to wrap this up with this special food potato and leek ravioli (pasta fresca) recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
