Ravioli recipe with fine cream of leeks

Ingredients to make Ravioli with fine leek cream:

• 4 leeks
• 1 potato
• 4-5 fresh spinach leaves
• 4 tablespoons of olive oil
• salted
• Pepper
• 1 package of 400 gr. salmon stuffed ravioli
• 1/2 L. Of vegetable broth

How to make Ravioli with fine leek cream:

1. Clean the leeks wash them and cut them into thin slices, including the tender green part.
2. Sauté them in a casserole
3. with the hot oil, but without allowing them to take on color.
4. Add the potato, peeled, washed and cut into cubes, and the spinach leaves.
5. Stir a few times, season and water with the vegetable broth.
6. Cook for about 30 minutes, blend and pass through a Chinese strainer.
7. Rectify jumped.
8. Cook the ravioli in abundant boiling water with salt.
9. When they are cooked, drain them and place them on the leek cream that will be placed on the plate.