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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, potato and leek ravioli (pasta fresca). It is one of my favorites. This time, 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 well liked of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Potato and leek ravioli (Pasta Fresca) is something which I’ve loved my entire life. They are nice and they look fantastic.

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

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

So that’s going to wrap it up with this exceptional food potato and leek ravioli (pasta fresca) recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!