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If you are having difficulty lately in the kitchen when it comes to getting your cuisine just right, you are not alone. Many people have natural cooking talent however not quite enough expertise to cook with perfection. This Potato and leek ravioli (Pasta Fresca) recipe is a great start, simple to prepare and also delicious.

You need pasta fresca.
Provide 00 flour.
Prepare eggs.
You need olive oil, extra virgin.
Provide salt.
Prepare filling.
You need potatoes.
Provide leek.
You need parmesan cheese, grated.
Prepare eggs.
You need to prepare salt.
Prepare ground black pepper.
Provide butter.

Divide among individual bowls and sprinkle with the remaining Parmesan and ½ teaspoon pepper. 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. fresh pasta flavors. Basil Beet Black Pepper Chestnut Chipotle Chive Chive & Fresh Garlic Cilantro Lime Crushed Hot Pepper Egg (plain) Fresh Herb.

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!.

Porcini Mushroom Portabella Mushroom & Leek Potato & Roasted Garlic Potato, Leek, Pancetta Primavera & Mascarpone Prosciutto & Arugula. 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. Now they're something look forward to buying and using every spring! Super flavor, healthy, and easy to make all in one pan!

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