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Leek and ricotta ravioli

Recipe by:Chef Patrick Mulvaney
Culinary Specialists Catering, Sacramento

Ingredients

  • Leek and ricotta mix
  • 3 lb. leeks
  • 4 cloves garlic, chopped
  • Olive or canola oil, or a blend
  • Salt and pepper, to taste
  • 1 lb. ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 4 scrapes of nutmeg
  • Ravioli dough
  • 1 lb. all-purpose flour
  • 2 tsp. salt
  • 2 eggs, plus enough water to bring up to 1 cup
  • 4 tsp. oil
  • Egg wash, to brush on dough
  • To serve
  • Butter
  • Salt, to taste
  • Oregano
  • Shaved or grated Parmesan cheese

Directions

For leek and ricotta mix: Cut leeks where they just begin to turn green; slice white portion lengthwise and then into half moons. Rinse in a large pot of water to let the dirt fall out. In a large pot, sauté leeks and garlic in oil until soft and sweet, about 5 to 10 minutes. Check for seasoning, adding salt and pepper to taste. Transfer to a large bowl and mix in cheeses, nutmeg and additional pepper. Adjust seasonings.

For ravioli: Put flour and salt in the bowl of a food processor, turn machine on and add egg-water mixture and oil. Mix until dough forms a ball. Pulse on and off for 1 minute or until dough is smooth, round and glistening. Let rest in a cool place, covered, for at least 20 minutes before turning into noodles.

If you have a pasta machine, roll out sheet on that. If you are doing it by hand, roll 2 rectangles, one slightly larger than the other. Brush a sheet of pasta with egg wash, put in dollops of filling along the length and lay the other sheet on top. You need to push out any air in the ravioli before pressing to seal. Cut the borders in any shape you choose—square, circle, triangle—and put onto a floured board until ready to cook. Cook in salted, boiling water about 3 minutes or until ravioli rise to the top of the pot. Chef's tip: Put an extra ravioli in so you can taste for doneness.

To serve: In a separate pan, brown butter, about 1 oz. (2 tbsp.) for every 4 ravioli; add salt and whole leaves of oregano, about 1/2 tbsp. for every 1 oz. butter. Toss cooked ravioli in pan, put on a plate and garnish with Parmesan cheese and a few sprigs of oregano.

Serves 4 to 6

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