Make the ravioli by combining all the ingredients in a bowl and mixing to a smooth dough – this is very easily done in a food processor. You may need to add a little more flour to make a dry paste. Wrap in cling film and leave for 15 minutes.
Make the fillings by dividing the diced potato into 2 bowls. In the first bowl add the sausage and combine with the egg and seasoning.
Cook the leeks very quickly in the olive oil and stir in the cream, season and combine with the second batch of diced potato. Leave to cool.
Make the ravioli by rolling out the pasta to wafer thin sheets. If you don’t have special ravioli cutters, a biscuit cutter will do as well to cut out circles. Divide the 2 fillings between these, putting enough of the filling into each circle so that you can make moon-shaped pasties. Damp the edges with milk and press well together. Leave to dry for a half-hour.
Cook the ravioli by plunging them into boiling salted water for about 2 minutes. Serve them sprinkled with grated Parmesan and melted butter.
The Staffordshire Pottery works made a series of potato pots with open spouts. It is thought that these pots were either to be used as gin bottles or filled with hot water and used to warm the hands of those who carried them around hidden in muffs.
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