Leek-a-Choke Ravioli
Recipe type: Entree
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves chopped fine
  • 1 teaspoon flour
  • 1 cup heavy cream
  • 5 tablespoons Parmigiano Reggiano
  • Zest from 1 small lemon
  • Salt to taste
  1. Sauté the garlic and olive oil in a pan on medium-high heat.
  2. When the garlic is just getting transparent but not burnt, add the flour, turn the heat down and stir for 30 seconds, cooking the flour.
  3. Add the cream, keeping the heat on medium or just enough to heat the cream up. The flour will thicken the cream.
  4. After 1 minute, add the Parmigiano Reggiano and the lemon zest and turn to low again, stirring for 30 seconds.
  5. Take off the heat and reserve for plating. If your sauce is too thick, you may add milk or more heavy cream. Just remember that heat will bring the sauce back to fluidity.
  6. Make a length of flattened pasta dough two feet in length on your board.
  7. Cut this length in half and trim accordingly.
  8. Place the ravioli filling in a piping bag and pipe approximately ¼ to ½ an ounce of the leek-a-choke filling on 1 of the strips every ½-inch to 1 inch. (You will know how far you have once you make a lot of ravioli.)
  9. Place the top sheet of ravioli sheeting on the filling and press down in the valleys between dollops, starting in the center of the sheets. This will make sure that the ravioli pasta doesn’t get pulled to the side.
  10. Press with a wooden dowel or your fingers all around the ravioli, making a square and squeezing out any air pockets that may form.
  11. Using a ravioli crimper/cutter, roll lengthwise down the side of all the ravioli. You must get close to each ravioli, but you must also leave a little pasta to seal each ravioli.
  12. Cut tightly in-between each ravioli to form a perfect square.
  13. Pick up each ravioli and make sure each seal is complete.
  14. Place the lemon cream sauce on medium heat as you place the ravioli into the boiling, salted pasta water.
  15. Wait only a few minutes until each ravioli is done.
  16. Take the ravioli out of the water and place into the cream sauce.
  17. Toss gently, then plate.Garnish with diced tomato, fresh basil and grated Parmigiano.
Recipe by Pizza Today at https://pizzatoday.com/recipes/entrees/leek-a-choke-ravioli