The Philips Chef

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!


  • 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


  • 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