There are some cooking ventures that are scarier than others. For some people, making pasta is something they would never try and leave the job to the professionals. Others may want to take on the challenge and try to make it themselves. But by the end of this recipe, you will see that making raviolis is not as hard as it may see. With the right ingredients, you can go far!A while back, I tried making raviolis for the first time. I succeeded and thought, “I’ll never buy ravioli’s ever again. I can make them myself.” Then, I totally forgot about them until this past September, when I made Ravioli’s filled with Sweet Corn. Again, I thought I would never buy ravioli’s. Now, I see that making ravioli’s, or any kind of pasta, is an art that takes time and patience, it’s not a lot of talent. So this long weekend, consider spending your extra time by going on a culinary adventure and filling your ravioli’s with a farmers market product. Since it’s wintertime, some of the best things to fill them with is a mixture of leek and potatoes (butternut squash is also a good filling that’s worth the try).
Farmers Market Friday: Leek and Potato Ravioli
- 1/2 recipe of Pasta Dough, from here without herbs and cut into long, wide strips
- 3 tablespoons canola oil
- 1 leek, sliced lengthwise
- 500 grams potatoes
- 2 teaspoons dried thyme
- 1 1/2 teaspoons dried oregano
- 1/8 cup water
- pinch of salt
Preheat the oven to 350F.
In a cast iron skillet, heat 2 tablespoons oil by placing the skillet in the oven. Once the oven is 350F, add the leeks, cut-side down, for 30-40 minutes, until bottom is slightly brown.
Place the leeks on a cutting board and let cool for 5-10 minutes. Once cool, remove the burnt and fibrous parts. Cut slice the remaining leeks.
While leeks are cooking, bring a pot of salted water to a boil. Add the potato and let cook until tender, 15-20 minutes. Drains and let cool.
Once the potatoes are cooled. Place them in a blender and puree.
In a skillet, place the remaining 1 tablespoon of oil in the skillet. Heat over medium high heat and add the potato puree and the chopped leeks. Add the thyme, oregano, water and salt. Mixture should be the same consistency as mashed potatoes, more water maybe added if it is too thick. Season with salt.
Roll out the pasta dough into a long sheet using a pasta maker. Cut the sheet into 2 pieces. Using a spoon, scoop 1 tablespoon of filling onto one of the sheets, leaving 1.5-2 inches in between. Fold the second sheet over the filled sheet. Using a fluted pastry cutter wheel or a ravioli cutter, cut out squares with filling in the middle. Make sure that the sides are closed. If the dough cracks, dip your finger in water to smooth out the top.
Bring a pot of salted water to a boil. Add the raviolis and cook for, 5-8 minutes. Depending on how thick the dough is, the raviolis may need more time.
Serve how you desire. I liked mine with a bit of melted cheese, and some herbs on top.