Spinach ravioli on a bed of leeks

Spinach Ravioli on a Bed of Leeks

Who doesn't love to be carried away by the aromas and textures of a delicious dish? This spinach ravioli recipe on a bed of leeks not only combines refined flavors but is also a true feast for the senses. Cooking these ravioli is a rewarding activity that will connect you with culinary tradition and teach you useful techniques. Let's embark on this recipe adventure together!

Total preparation time: 1 hour
Preparation time: 30 minutes
Cooking time: 30 minutes
Number of servings: 4

Ingredients

For the ravioli dough:
- 1-2 eggs (preferably at room temperature)
- 4 tablespoons of flour (plus extra for dusting)
- 100 g fresh spinach (for chlorophyll extraction)

For the filling:
- 250 g ricotta cheese
- Salt (to taste)

For the leek sauce:
- 1 leek stalk (without leaves)
- 100-150 ml chicken stock (or water)
- A sprig of fresh thyme
- Olive oil (for sautéing and serving)
- Salt (to taste)

For decoration:
- 1 potato (for spirals)
- Grated Parmesan (for serving)

Step by Step

Step 1: Prepare the Leeks
The first step is to take care of the leeks. Wash them well under cold water and clean them of any impurities. Cut them into 2-3 centimeter pieces and then slice them lengthwise to get thinner strips. Heat a pan with olive oil and add the leeks. Sauté them over medium heat, stirring occasionally, until they change color and become translucent. Add the chicken stock and the sprig of thyme, then let it simmer on low heat until the liquid reduces and the leeks become soft and fragrant.

Step 2: Prepare the Dough
In a bowl, combine the flour with the eggs. This is the base for your ravioli dough. In a separate pot, bring water to a boil and add the washed spinach. Boil it for 1-2 minutes to extract the chlorophyll, then drain it well and mash it. Add the extracted chlorophyll to the flour and egg mixture. Knead the dough well until it becomes smooth and elastic. If necessary, add a little more flour. Cover the dough with plastic wrap and let it rest in the refrigerator for a maximum of 30 minutes.

Step 3: Form the Ravioli
Once the dough has rested, dust a work surface with flour and roll out the dough using a rolling pin or a pasta machine until it becomes very thin. Cut out squares or circles, depending on your preference. On each piece, add a teaspoon of ricotta. Moisten the edges with a little water to help the dough stick. Use a fork to seal the edges, ensuring there is no air left inside.

Step 4: Boil the Ravioli
Bring salted water to a boil in a large pot. When the water is boiling, carefully add the ravioli. They are ready when they float to the surface, which takes about 3-5 minutes. Remove them with a slotted spatula and let them drain.

Step 5: Potato Spirals
Meanwhile, peel the potato and use a spiralizer to create attractive spirals. Heat a pan with oil and add the potato spirals. Gently flatten them with a spatula and fry until golden and crispy on both sides. Be careful not to break them!

Step 6: Assemble the Dish
To serve, arrange a bed of leeks on a plate. Add 2-4 ravioli of different shapes and, if necessary, use broken pieces of potato spirals for a playful look. Drizzle olive oil on top and finish with grated Parmesan.

Practical Tips and Variations
- Using spinach: Instead of fresh spinach, you can try using other greens, such as basil or parsley, to add different flavors.
- Alternative fillings: A delicious variation would be to replace ricotta with feta cheese for a more intense taste.
- Colored ravioli dough: You can add beetroot or carrot to achieve a colorful, attractive dough.
- Serving: This dish pairs wonderfully with a dry white wine that complements the delicate flavors of the ravioli.

Nutritional Information
Each serving of spinach ravioli on a bed of leeks has approximately 400-500 calories, depending on the ingredients used. It is a balanced meal rich in proteins, vitamins, and minerals, thanks to the ricotta cheese and vegetables.

Frequently Asked Questions
- Can I make ravioli without eggs? Yes, you can use water and olive oil instead of eggs to prepare a vegan dough.
- How can I store ravioli? Uncooked ravioli can be frozen for later use, ensuring they are well covered.

These spinach ravioli on a bed of leeks are not just a meal but a culinary experience that will delight family and friends. Don't forget to enjoy the cooking process and experiment with flavors and ingredients. Bon appétit!