Green Ravioli with Two Potato Fillings

Name: Green Ravioli with Two Potato Fillings
Yield: Serve Four as a Main Course
Ingredients: Parmesan cheese, grated; 4 oz (110 g) leeks, very thinly sliced; 1 tablespoon olive oil; 3 tablespoons cream; Milk; A little melted butter; Sea salt and freshly ground black pepper; 7 oz (200 g) plain white flour; A pinch of salt; 2 oz (50 g) spinach, cooked and very finely chopped; 2 eggs; 8 oz (225 g) potato, steamed and cut into very small dice; 2 oz (50 g) chorizo sausage, cut into very small dice; 1 egg, beaten

Preparation info

Serve
Four
as a Main Course

Difficulty
Medium

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

Without a pasta machine (the hand-cranked variety is excellent) I would not recommend making ravioli. Rolling pasta by hand is time-consuming and difficult. With a machine, the whole process becomes very pleasurable. This amount will serve four as a main course.

Ingredients

For the Ravioli

7 oz (200 g) plain white flour
A pinch of salt

Main course
Wedding/Marriage
October

Method

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.

Coo