Potato and leek ravioli recipe, Mitchell Orr, 121BC, Sydney (2024)

• 1 quantity basic pasta dough, with 4 extra yolks added (reserve eggwhites for brushing)
• For dusting: plain flour and semolina
• 10 gm potato starch

• 6 Dutch cream potatoes (500gm), washed well, peels reserved
• 3 leeks, halved lengthways
• 30 gm butter, coarsely chopped
• 100 gm finely grated Pecorino Sardo (aged 12 months)
• 1½ tbsp extra-virgin olive oil
• 5 golden shallots, sliced (about 100gm)
• 2 garlic cloves, thinly sliced
• 1 thyme sprig

Main

• 1

  For potato and leek filling, simmer whole peeled potatoes from a cold start in a large saucepan of salted water until tender (20-30 minutes). Drain and set aside for a minute to allow excess moisture to evaporate. Pass potatoes through a potato ricer. Wash leeks well, remove green part and reserve, and thinly slice the white parts. Heat butter in a saucepan over medium heat and sauté leeks until soft and sweet (10-20 minutes). Add to potato, mix well, allow to cool, then add pecorino, season to taste, mix to combine and refrigerate until required.

• 2

  Preheat oven to 220C. Roast reserved potato peel until deep brown in colour (20-30 minutes).

• 3

  Heat oil in a saucepan over medium heat add shallots and garlic, and stir occasionally until caramelised (25-35 minutes). Add roasted potato skins and thyme, then cover with 1 litre of water. Bring to the boil and simmer over medium-high heat until the stock is nicely flavoured (30-40 minutes). Season to taste, strain (discard solids) and set aside.

• 4

  Reduce oven to 200C. Roast the green part of the leeks until brown and crisp (30-40 minutes; It doesn't matter if they burn a little). Cool slightly then process in a food processor or blender to
  a fine powder and set aside.

• 5

  Prepare pasta according to basic pasta recipe. It's important the pasta isn't thick or it won't cook evenly. Cut into 9cm squares, place on a tray and dust with a little flour and semolina. You can cover with plastic wrap to prevent drying. Forming a raviolo at a time, place a 4.5cm cutter in the middle of a pasta square, fill it with 1 tbsp potato mixture, pressing evenly into the ring. Remove cutter, brush pasta edges lightly with eggwhite, then stretch another pasta square over the top. Use the blunt side of a 5cm cutter and gently press down around the filling to create a tight seal, pushing any air bubbles out with your fingers. Leaving the 5cm cutter in place, use an 8cm cutter to trim raviolo into a round. Remove both cutters and use your fingers to make sure it's sealed tightly. Place raviolo on a tray lined with a tea towel dusted with semolina and repeat until all ingredients are used. You may have a little filling leftover; any extra pasta scraps can be reserved for making stracci (see <b><u><a href="/recipes/recipe-search/chefs-recipes/2014/2/stracci-with-hare-and-radicchio/">stracci with hare and radicchio recipe</a></b></u>).

• 6

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  Cook ravioli in a large saucepan of boiling salted water until al dente and cooked through (3-5 minutes), then drain.

• 7

  Heat reserved stock to a simmer over medium heat. Make a slurry using potato starch and 1 tbsp water, and stir into stock to thicken to a sauce consistency. Makes about 500ml.

• 8

  Place a raviolo on each plate, drizzle with roast potato sauce and dust with powdered leek.