Recipe: Delicious Potato and leek ravioli (Pasta Fresca)

Delicious, fresh and tasty.

Potato and leek ravioli (Pasta Fresca). Potato and leek ravioli (Pasta Fresca) I made these ravioli once I had to host a big dinner with some friends. Spread the potato slices in the pan, season with salt and pepper and toss with the bacon and leeks. See great recipes for Potato and leek ravioli (Pasta Fresca) too!

Potato and leek ravioli (Pasta Fresca) Season to taste with salt and plenty of freshly ground black pepper. Wait for the mixture to cool to lukewarm, then add the egg. Cook the ravioli in a large saucepan of boiling water for three to four minutes. You can cook Potato and leek ravioli (Pasta Fresca) using 13 ingredients and 15 steps. Here is how you cook it.

Ingredients of Potato and leek ravioli (Pasta Fresca)

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

La Pasta Fresca; Wholesale Pasta Contact Information;. Raviolacci di Zucca Pumpkin and Leek Ravioli. Combining only the best quality local ingredients with secret family recipes, our handmade fresh pasta makes it easy to prepare delicious meals at. Pasta Grannies discover leek and cabbage ravioli called kropfen!

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!.

GNOCCHI DI PATATE ALLA SORRENTINA fatti a mano senza uova ricetta facile POTATO GNOCCHI by Tutti a Tavola.. Add Perfect Italiano Ricotta and eggs, stir until combined. Drain and place in s bowl with the olive oil. In a large skillet, brown the pancetta in the oil. Add the shallots, garlic, and mushrooms.