Leek and Artichoke Ravioli Recipe
Leeks are a great spring menu idea. Try this Leek and Artichoke Ravioli recipe with instructions on making the pasta and a step-by-step guide for rolling, cutting and filling the pasta. Make the Leek-a-Choke Ravioli recipe now.
For the Filling:
- 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
- Clean the leek by slicing along its length and peeling away the layers under running water.
- Slice the leek lengthwise again two more times before slicing it across the grain.
- Heat the extra-virgin olive oil in a pan under medium-high heat and add the chopped leek.
- Heat for 2 to 3 minutes until it is soft.
- Add to food processor.Combine all other ingredients into the food processor and pulse to make a semi-thick paste.
For the Pasta:
- 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.
For the Lemon Cream Sauce, Pasta Assembly and Plating:
- 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
- Sauté the garlic and olive oil in a pan on medium-high heat.
- 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.
- Add the cream, keeping the heat on medium or just enough to heat the cream up. The flour will thicken the cream.
- After 1 minute, add the Parmigiano Reggiano and the lemon zest and turn to low again, stirring for 30 seconds.
- 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.
- Make a length of flattened pasta dough two feet in length on your board.
- Cut this length in half and trim accordingly.
- 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.)
- 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.
- Press with a wooden dowel or your fingers all around the ravioli, making a square and squeezing out any air pockets that may form.
- 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.
- Cut tightly in-between each ravioli to form a perfect square.
- Pick up each ravioli and make sure each seal is complete.
- Place the lemon cream sauce on medium heat as you place the ravioli into the boiling, salted pasta water.
- Wait only a few minutes until each ravioli is done.
- Take the ravioli out of the water and place into the cream sauce.
- Toss gently, then plate.Garnish with diced tomato, fresh basil and grated Parmigiano.