Potato Ravioli with Braised Leeks and Potato Crisp

Ingredients

2 la rg e p o ta to e s , p e e le d 1 e g g , l ig h tly b e a te n m icro b a s i l a nd f in e ly g ra te d P a rm e s a n , to s e rve

¼ cup co a rs e ro ck s a l t 2 Se b a g o p o ta to e s 2 tb s o l ive o i l

100g b a b y s p ina ch , wa s he d a nd d ra in e d 75g f la t le a f p a rs le y le a ve s

 

100g ‘00 ’ f lo u r, p lu s e x tra fo r d u s ting 1 who le e g g 1 ts p e x tra vi rg in o l ive o i l 25g ch lo ro p hyl l

20g b u tte r 2 le e k s , wh ite p a rt o n ly, h a lve d , co re re m o ve d , d ice d in to 1 cm p ie ce s 2 s p rig s th ym e 100m l ch ick e n s to ck

2 la rg e Se b a g o p o ta to e s , p e e le d a nd wa s he d 1 /3 cup co rn f lo u r ¼ cup cla ri f ie d b u tte r

Method   Step 1: P re he a t a n o ve n to 180 °C .

Step 2: For the mashed potato , s ca tte r th e ro ck s a l t o ve r th e b a s e o f a b a k ing tra y the n p rick p o ta to e s with a fo rk . P la ce o n to p o f th e s a l t a nd b a k e fo r 1 -1 ½  h o u rs un ti l te nd e r. W h i le th e p o ta to e s a re ho t, p e e l a nd p u s h the m th ro ug h a p o ta to rice r, th e n s ti r th ro ug h the o l ive o i l a nd s e a s o n with s e a s a l t. Se t a s id e un ti l n e e d e d .

Step 3: For the chlorophyll, a d d the s p ina ch a nd p a rs le y to a b le nd e r with 400m l o f wa te r a nd a g e ne ro u s p in ch o f s a l t. Ble nd the m ix tu re to a p u re e , th e n p o u r in to a s a u ce p a n . Ge n tly b ring the m ix tu re to a b o i l , th e n s k im the g re e n ch lo ro p hyl l f ro m the s u rfa ce a nd s tra in th ro ug h a d a m p m us l in clo th in a s ie ve , s e t o ve r a b o wl f i l le d with ice , to co o l q u ick ly. Sq ue e z e o u t e x ce s s l iq u id a nd re s e rve .

Step 4: To make the pasta dough, p la ce f lo u r, e g g s , o l ive o i l , ch lo ro p hyl l a nd a p in ch o f s a l t in to a fo o d p ro ce s s o r. P u ls e un ti l th e d o ug h s ta rts to co m e to g e the r. T ip th e d o ug h o n to a cle a n wo rk s u rfa ce , l ig h tly d u s te d in f lo u r a nd k ne a d fo r a f e w m inu te s un ti l th e d o ug h is f i rm a nd e la s tic. W ra p in cl in g wra p a nd le a ve to re s t in th e f rid g e fo r 1 ho u r.

Step 5: R e m o ve d o ug h f ro m the f rid g e a nd d ivid e in ha l f . Fo rm e a ch p ie ce in to a re cta ng u la r s ha p e .   Du s t th e p a s ta ro l le rs wi th f lo u r a nd tu rn to th e la rg e s t s e tt in g . Fe e d p a s ta th ro ug h the ro l le rs , f o ld ing the d o ug h in to 3 a f te r cha ng ing e a ch s e tt in g . R o l l d o ug h o u t to th e 2nd th inne s t s e tt in g . R e p e a t with re m a in ing d o ug h a nd co ve r with a d a m p te a to we l .

Step 6: Us e a m a nd o l in o r s ha rp k n i f e to s l ice p o ta to th in ly. C u t in to 4 x 6 cm p ie ce s . Bla n ch the p o ta to p ie ce s in s a l te d , s im m e ring wa te r f o r a b o u t 1 -2 m inu te s un ti l ju s t te nd e r. R e f re s h in ice d wa te r a nd s e t a s id e .

Step 7: For the braised leeks, m e lt th e b u tte r in a s m a l l s a u ce p a n o ve r m e d ium he a t. Ad d the le e k s a nd thym e a nd co o k fo r 3 -4 m inu te s un ti l s o f te ne d . Se a s o n with s a l t. Ad d ch ick e n s to ck , re d u ce he a t to m e d ium - lo w a nd co ve r with a l id .   C o o k fo r a fu rthe r 6 -8 m inu te s o r un ti l le e k s a re ve ry te nd e r.

Step 8: To make the potato crisp, u s e a p o ta to tu rne r a nd s l ice r to tu rn the p o ta to in to p o ta to ‘s p a g he tti ’ . T ra n s fe r to a la rg e b o wl. C o a t th e p o ta to in th e co rn f lo u r a nd s e a s o n we l l wi th s e a s a l t. Arra ng e p o ta to ‘s p a g he tti ’ in a s m a l l f rying p a n . Sp o o n o ve r th e cla ri f ie d b u tte r a nd g e n tly co o k o ve r m e d ium he a t f o r a b o u t 5 m inu te s e a ch s id e un ti l g o ld e n . Se a s o n with s a l t a nd p la ce o n a wire ra ck to co o l a nd d ry o u t.

Step 9: To make the rav ioli, tra n s fe r th e m a s h p o ta to to a p ip ing b a g . P ip e a m o und o f p o ta to o n to e a ch p o ta to s l ice . La y a p ie ce o f p a s ta o n to a cle a n wo rk s u rfa ce a nd b ru s h with e g g . C u t p a s ta in to in d ivid ua l s q ua re s a l lo wing 1 .5 cm e x tra a ro und the re cta ng u la r p ie ce o f p o ta to . P ip e s o m e o f th e p o ta to f i l l in g o n to the ce n tre o f e a ch p o ta to s l ice . C u t th e re m a in ing p a s ta s he e t to s iz e . C a re fu l ly s ha p e p a s ta to f i t m a s he d p o ta to m o und , m a k ing a fo ld a t o ne s id e . Bru s h with a l i tt le e x tra e g g to s e a l . P la ce o n a l ig h tly f lo u re d tra y a nd p u t in th e f rid g e fo r 5 -10 m inu te s to re s t.

Step 10: C o o k the ra vio l i in a la rg e s a u ce p a n o f s a l te d b o i l in g wa te r f o r 3 -5 m inu te s un ti l a l d e n te .  

Step 11: T o s e rve , d ivid e b ra is e d le e k s a nd ra vio l i b e twe e n s e rving b o wls . Sca tte r o ve r m icro b a s i l , to p with p o ta to cris p s a nd s p rin k le o ve r P a rm e s a n .  

Serves 4-6