Burnt Leek Ravioli

Burnt leek ravioli

I was going through my veg box and one of the ingredients I almost always have is leek. I use it just all the time, usually chopped up in various ways in different dishes. This time I wanted to to cook a dish that would showcase the versatile leek.

The top of the leek has a lovely colour that I wanted to capture and I thought pasta would be perfect.

One of my favorite soups is potato and leek and I thought I would use the same flavor combination and make ravioli.

Leek ravioli (vg)

Preparation time 10 minutes

Cooking time 5 minutes for the ravioli + 2 minutes for pan frying and 1 minute for linguini

Serves 2 as a starter

Ingredients

The pasta

  • 75 gr 00Flour
  • 25 gr semolina
  • 80 gr leek, the green top
  • ½ dl or ¼ cup of the white part of the leek, sliced fine
  • Olive oil

The filling

  • 1 medium sized potato
  • 1 dl or ½ cup sliced leek
  • Olive oil
  • Salt & Pepper

Topping

  • 2 tbsp sunflower seeds
  • A pinch of salt
  • A pinch of cayenne pepper

Steam the green leek tops until soft and puree.

Mix the 00 flour, the semolina and the pureed leek to a dough. Place under a damp tea towel and let the dough rest for a minimum of 10 minutes.

Leek pasta ingredients

Leek pasta ingredients

Heat olive oil in a frying pan, add the fine sliced white of the leek until it starts to burn. Drain on kitchen towel and set aside to cool.

Peel and cut the potato into chunks. Boil it soft and mash it with olive oil, salt and pepper.

Sautee the sliced leek until just soft and mix with the mashed potato.

Run the pasta through the pasta machine. Lay the pasta out and add the charred leek on half, fold over the other half. Run it through the pasta machine on setting 7 of 10.

Place a teaspoon of filling on the pasta and cut out a pasta square. Gently brush the edges before sealing the ravioli.

Leek and potato ravioli
Leek and potato ravioli

Roll the remaining pasta through the machine until it is set to the thinnest and cut it into linguini.

Bring a pan with salted water to a boil. The water should taste like seawater.

When the water is boiling bring it to a simmer and add the ravioli. Simmer for 4-5 minutes.

Heat olive oil in a frying pan.

When the raviolis are cooked remove them with a slotted spoon and place them in the frying pan. Let them fry for a couple of minutes.

Bring the water back to a boil, add the linguini and boil for 1 minute.  

Toast some sunflower seeds and add a pinch of salt and cayenne pepper.

Plate the linguini and the ravioli, add the remains of the burnt leek, some more olive oil and the toasted sesame seeds before serving.

Burnt leek ravioli

The potato and leek combination was delicious. The burnt leek added a bit of texture and flavor, I will make it again!

I am bringing this to the lovely Angie’s Fiesta Friday! Come on over and join us. Eff, Food Daydreaming is co hosting, what a party!

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