Leek-a-Choke Ravioli
- 9 egg yolks
- 1 cup high gluten or Italian “00” flour
- 2 tablespoons extra virgin olive oil
- 7 tablespoons fine durum wheat (fine semolina)
- 1 tablespoon water
- Place all the flour in a bowl and make a well in the center for the wet ingredients.
- Mix with your hands from the center out.
- Once this mix is cohesive, transfer to a table and keep mixing, folding and forming the dough into a single mass. If the dough becomes too dry, spritz with water. If it is too wet, add a pinch of flour.
- Let rest for 30 minutes before sheeting.
Recipe by Pizza Today at https://pizzatoday.com/recipes/entrees/leek-a-choke-ravioli
3.5.3229