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Three Cornered Wild Leek Ravioli with Potato and Wild Garlic Butter
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Three Cornered Wild Leek Ravioli with Potato and Wild Garlic Butter

Fresh and lively ravioli with springtime wild garlic.

Pesto

600g King Edward Potatoes

200g three corned wild leek

24 wild garlic leaves, washed

100g lightly salted butter

50g parmesan cheese

2tsp sea salt crystals

Fresh ground pepper to taste

 

Pasta

250g type ‘00’ fine milled pasta flour

3 egg yolks

1 whole egg

 

Omved Gardens Pasta Dough

Tip the flour into a mound on a large dry work surface. Make a well in the middle and pour in the yolks and whole egg. Begin to mix the eggs first with one finger, gently pulling the flour in from the sides of the well. As the mixture thickens use two fingers, then three until the mixture is workable as a dough. Knead the pasta dough for 20 minutes or until it begins to feel like satin. Get the elbows and wrists working, it’s a good body work out. Leave the dough to rest for 30 minutes.. Roll out the pasta until it is thin enough to see your palm through, using a pasta roller machine for this is a good idea.

Ravioli filling

Wash and trim the wild leeks, then cut them into 2cm lengths. Add these pieces to the final 3 minutes of boiling the potatoes. This adds a lovely flavour to the water and final cooked flavour of the potato.

Peel the potatoes and cut them into 3cm sized cubes, rinse them well and place them in a pan with enough cold water in to cover the potatoes by 3cm. lightly season with salt and bring to the boil, then turn down to a high simmer. Cook for 20 minutes (making sure to add the leek pieces) or until the tip of a knife passes through a potato piece without resistance, but do make sure to not overcook the potatoes or they will be too watery to use as a filling. Strain the potatoes when cooked and allow them to steam for a minute or two to remove further moisture. Mash the potatoes and leeks and grate in half of the parmesan cheese. Use a whisk to whip the mixture into a light fluffy texture, check the seasoning and leave to cool thoroughly.

Putting it all together

Roll the pasta into strips, reducing the mechanism by one notch each time until you have a thin long sheet of pasta. Starting at one end, place a dessert spoonful of the potato and leek mixture into the bottom third of the pasta sheet, measure a spoons width and place another mound of mixture. Repeat this until the mixture or pasta runs out. Using a wet finger make the gaps between the mounds lightly wet with water, this helps to stick the ravioli edges together. When finished, gently fold over the top third of the pasta sheet, all the way along until all of the mounds are covered, now push down between each mound to create little pouches of potato. With a crinkle edged pasta cutter cut the ravioli and make sure each piece is sealed by picking them up and pinching the edges with your fingers. Retain the ravioli on a lightly floured board. Bring a pan of water to the boil and lightly season with salt. Drop the ravioli into the water, making sure it does not aggressively boil or the ravioli may split open..! In a large fry pan, heat the butter until it froths then add the garlic leaves, laying them flat into the butter, keep the heat on medium and let the butter go lightly brown and the leaves become crisp.

Lift the ravioli out of the water with a slotted spoon after 3 minutes of cooking, strain off any excess water and arrange on serving plates, place the fried wild garlic onto the ravioli pieces and spoon a little of the browned butter over the top of each dish. Grate the last piece of parmesan over each dish and serve hot.

 

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