Persian Ravioli with Leeks and Two Sauces

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By Joyce Goldstein

Published 1992

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There are Persian and Afghani versions of this recipe for ravioli with two sauces. Traditionally the pasta is filled with just spiced leeks, but leek-filled ravioli have a tendency to fall apart in the water. So I have added a little ricotta cheese to bind the filling, but not too much to detract from the original oniony taste. As these are very rich, you might want to serve them as an entree rather than as a starter course.