Leeks and Cheese

Preparation info

  • Difficulty

    Medium

  • Serves

    6

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

From the north of Italy, we bring you options: Friuli likes caraway, whereas Liguria loves walnuts. Everyone loves parmesan; whether you use gorgonzola or goat cheese is up to you.

Ingredients

  • 4 cups chopped leeks cooked in butter (about 1 cup after cooking)
  • 2 cups fresh ricotta cheese (see Note)
  • 1 cup goat cheese or Gorgonzola
  • Salt, freshly ground pepper, and grated nutmeg to taste

Method

These ravioli can be made with Buckwheat, Whole-Wheat, or Basic Homemade Pasta. Serve with melted butter, freshly grated Parmesan cheese, and chopped toasted walnuts or caraway seeds.