Creamy Leek Egg Yolk Ravioli on a bed of Butter Fry Almond Chorizo Leek

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

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.