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