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
  1. Place all the flour in a bowl and make a well in the center for the wet ingredients.
  2. Mix with your hands from the center out.
  3. 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.
  4. Let rest for 30 minutes before sheeting.
Recipe by Pizza Today at https://pizzatoday.com/recipes/entrees/leek-a-choke-ravioli