@our_cookingjourney: This Pancetta and Leek Ravioli recipe is the perfect spring dish when you’re looking for something comforting and homely. You’ve got the deep, rich flavours from the golden pancetta, cheese and potato filling which pairs perfectly with the simplicity and sweetness of the @Mutti Pomodoro UK peeled tomatoes in the sauce.  It takes a little bit of time to make but just ask @gennarocontaldo - it’s a delicious Sunday meal or primi for all the family. And yes, squeezing the tomatoes with your hands is essential. Let’s #MakeItMutti ❤️🍅 AD - @muttipomodorouk Serves 4-6 600g semolina pasta dough 1kg potatoes, peeled 200g pecorino, plus extra to serve
1 leek, washed  200g pancetta
800g Mutti peeled tomatoes
2 garlic cloves 2 basil sprigs, plus extra to garnish 
 1. Cook the cubed pancetta on a medium heat until it starts to crisp, then add the finely chopped leek. Cook until the leek is soft, and the pancetta is golden and then turn the heat off and set aside.  2. Boil the potatoes until fully cooked. While still warm, rice the potatoes inside a bowl and add the grated pecorino cheese, the cooked leek and pancetta, salt and pepper. Stir well, cover and keep in the fridge. 3. Roll the pasta dough into thin sheets and use the cooled filling to make the ravioli.  4. In a saucepan, cook the crushed garlic in olive oil until fragrant then discard the garlic. 5. In a bowl squeeze the @muttipomodorouk peeled plum tomatoes. Add them and the basil to the olive oil and simmer for 20–25 minutes.  6. Boil the ravioli for 3-4 mins and serve them with the tomato sauce, some more grated pecorino cheese on top and a sprig of basil for garnish.  #ravioli #leek #pancetta #pastarecipe #comfortfood #springrecipe #bestpasta #pasta #recipeshare #italianfood #tomatoes #italianrecipe

Francesco Mattana

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Region: GB

Wednesday 30 April 2025 17:03:11 GMT