I love British leeks specially when they are in season. I use them in stir fried , soup, stew and pastry. In this dish I uses leeks in pasta as well as a base for my ravioli. It give a lovely delicate flavour to my dish.
200g plain flour
250g British leeks
6 eggs
25g butter
100g cream cheese
2 tablespoon flaked almonds
70g sliced chorizo
Grated Parmesan
Salt and pepper
Salt and pepper
To make the pasta:
Slice 50g of leeks thinly. Blanch in boiling water for 1
minute. Drain. Chop in a liquidiser to form a leek puree’.
Put the flour on a work surface. Add in a pinch of salt. Make a well in the
centre. Add the egg in the centre of the well. Add in leek puree. Slowly mix
the flour in the form a soft dough. Add some water if needed.
Roll out the pasta sheet with a pasta maker of a rolling pin
to 1mm thickness. Cut out into 10 pieces of 120mm round circles.
To make the filling: Finely chopped 25 g leeks and 25g Chorizo. Mix that with the
cream cheese. Separate the egg yolks from the other 5 eggs.
Divide the cheese filling into 5 portions. Place each
portion on a round pasta circle. Place an egg yolk on top of the cheese. Place another
pasta circle on top. Moisten round the edges and press to seal the ravioli. Repeat
with the rest of the ravioli.
To cook the ravioli:
Heat a pan of salty water. Lower the ravioli into the water
one at a time. Cook the ravioli for 2-3
minutes. Removed the ravioli from the heat while the egg yolk is still soft.
Slice the rest of the leek. Melt butter in a
frying pan, add in flaked almonds and fry till golden brown. Remove from the
pan and set aside .Add sliced leeks and chorizo in the pan. Fry for 1 minute till the leeks are soft and tender.
To serve: Arrange the leeks on a warm plate. Place one cooked
ravioli in top of the leeks and chorizo. Sprinkle with flaked almonds, parmesan cheese and
black pepper.
This dish can be served as a starter or a main course.
