Leek-a-Choke Ravioli Filling
Serves: 1 ½ cups or 11 ¾ ounces
  • 1 tablespoon extra-virgin olive oil
  • 3 ounces leek, white and green parts
  • 7 ounces rough cut canned artichokes
  • 3 tablespoons grated Parmigiano Reggiano
  • 2 tablespoons ricotta cheese
  • ½ teaspoon salt
  1. Clean the leek by slicing along its length and peeling away the layers under running water.
  2. Slice the leek lengthwise again two more times before slicing it across the grain.
  3. Heat the extra-virgin olive oil in a pan under medium-high heat and add the chopped leek.
  4. Heat for 2 to 3 minutes until it is soft.
  5. Add to food processor.Combine all other ingredients into the food processor and pulse to make a semi-thick paste.
Recipe by Pizza Today at https://pizzatoday.com/recipes/entrees/leek-a-choke-ravioli