Author Notes
These ravioli are equally good with the lamb-tomato sauce I have provided a recipe for and with a good olive oil and crushed garlic. In the olive oil and garlic version, the flavor of the leeks is the primary taste. In the lamb-tomato sauce version, the leek compliments the lamb sauce. —clintonhillbilly
Ingredients
- Leek Ravioli
-
3
leeks, chopped finely
-
1 cup
ricotta
-
1
egg, beaten
-
1.5 tablespoons
butter
-
1/2 teaspoon
thyme
-
1/2 cup
fresh basil, finely chopped
-
salt and pepper
-
1/4 teaspoon
grated nutmeg
-
fresh pasta or ravioli wrappers
-
good quality olive oil (optional)
-
4
cloves garlic, crushed (optional)
-
a few drops of truffle oil (optional)
-
4 tablespoons
grated parmesan
- Lamb Sauce
-
1/3 pound
lamb stew meat
-
1
28 oz can crushed tomatoes
-
1
small onion, chopped
-
4
cloves garlic, chopped
-
2 tablespoons
olive oil
-
1 teaspoon
oregano
-
1/2 teaspoon
cinnamon
-
salt and pepper
-
1
bay leaf
-
1/4 cup
heavy cream
Directions
- Leek Ravioli
-
Make your favorite fresh pasta recipe. While dough is resting in the refrigerator, make the filling.
-
In a skillet, heat butter. Add chopped leeks and sautee for several minutes, until soft. Season to taste with salt and pepper.
-
In a mixing bowl, combine leeks, ricotta, egg, basil, and thyme. Grate nutmeg into mixture.
-
If using fresh pasta, roll out by hand or with a pasta maker into 3-4 inch thick ribbons. On a pasta ribbon laid out on a cutting board or cookie sheet, place dollops of filing one and a half inches apart. The dollops should be somewhere between a teaspoon and a tablespoon. Lay another pasta ribbon over the first and press down around the fillings to expel trapped air. Using a ravioli press or a knife, cut into square or round raviolis.
-
Boil salted water. Cook ravioli for 5 minutes. Drain and dress with crushed garlic, a good quality olive oil, grated parmesan, and a few drops of truffle oil.
- Lamb Sauce
-
In a saucepan or deep skillet, heat olive oil. Add onions, garlic, and lamb. Brown lamb on all sides.
-
Add crushed tomatoes, herbs, and seasoning. Simmer until lamb is soft, about an hour.
-
Stir in cream.
-
Spoon sauce over cooked ravioli and garnish with grated parmesan.
See what other Food52ers are saying.