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    Leek and Potato Ravioli

    Leek and Potato Ravioli with a Creamy Thyme, Almond and Pancetta Sauce

    The Philips Pasta and Noodle Maker has many attachments available. Enjoy easy and homemade Leek and Potato Ravioli with the Ravioli/Dumpling Attachment!

    HomeCooker
    Vegetables
    Nut-free
    60-90 minutes
    Pasta Noodle maker
    Main courses
    Dairy-free
    Fruit
    Meat

    Ingredients

    • 300g plain egg pasta (ravioli/dumpling attachment):
    • Ravioli filling:
    • 1 leek, white part thinly sliced
    • 2 potatoes, diced
    • 1 tablespoon olive oil
    • 1/3 cup grated grana padano cheese
    • 1 tablespoon thickened cream
    • Salt and pepper to taste
    • Thyme, Almond and Pancetta Sauce:
    • 10 slices of pancetta, thinly sliced
    • 250ml thickened cream
    • 1/3 cup slivered almonds, toasted
    • 1/2 bunch thyme
    • Salt and pepper to taste

    Directions

    • 1. For the ravioli filling, heat a small saucepan with 1 tablespoon olive oil over medium heat. Add the sliced leeks and sauté for 3 minutes, stirring constantly. Add the potatoes and enough water to just cover the potatoes and leeks and simmer for 15-20 minutes until the potatoes are soft enough to mash.
    • 2. Drain the potatoes and leeks from the liquid, reserving both. Using a fork, roughly mash the leeks and potatoes together, then add the grated cheese, tablespoon of cream and salt and pepper and mix till well combined.
    • 3. Meanwhile preheat oven to 180°. place pancetta on a lined tray and bake for 15-20 minutes until golden and crisp.
    • 4. Cut each lasagna sheet into squares and place a scant teaspoon full of the filling in the centre. brush water on the edges of the pasta square and then fold over to form a triangle. Using your hands, ensure the pasta joins neatly around the filling and the edges are closed. Set aside and repeat with remaining pasta and filling.
    • 5. Meanwhile put the liquid from the potatoes and leeks back on the stove in a large deep frypan and simmer, uncovered until the liquid has halved.
    • 6. Once the liquid from the potatoes has halved, add the cream and thyme leaves and stir well. Simmer on low heat until the cream has thickened into a sauce. Season with salt and pepper.
    • 7. Bring a large pot of salted water to the boil and when boiling, drop in the ravioli and cook for 6-8 minutes until the pasta is cooked. Drain the pasta from the water and put in with the sauce, turning over to coat.
    • 8. Serve topped with the toasted almonds and fresh thyme leaves.
    Leek and Potato Ravioli with a Creamy Thyme, Almond and Pancetta Sauce

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