Ravioli Filled with Potato, Bacon, Baby Leeks, and Garlic Scapes
Yields approximately 24-36 ravioli, depending on size made
Adapted from Food Network
-3/4 pound potatoes, thoroughly scrubbed
-3 tablespoons extra virgin olive oil
-3/4 cup diced thick-cut bacon, about 5 ounces
-1 1/2 cups finely chopped baby leeks, washed and drained
-2 tablespoons chopped garlic scapes
-1/8 teaspoon sea salt
-1/8 teaspoon freshly ground black pepper
-8 ounces mascarpone cheese
-2 1/2 cups all purpose flour
-1 teaspoon sea salt
-2 large eggs
-3 large egg yolks
-Extra flour, for sprinkling
Cook the whole, unpeeled potatoes in a pot of unsalted water to cover at a steady boil for 20 minutes or longer until just cooked through. You don’t want them to crack or get mushy on the outside. Let them cool briefly, then peel and slice them into rounds, 1/4-inch thick.
Heat the oil and the bacon pieces in a skillet over medium heat, stirring occasionally, for 3 or 4 minutes until the bacon is sizzling and has rendered much of its fat. Stir in the baby leeks and garlic scapes and cook another 3 minutes or so until the leeks have softened. Spread the potato slices in the pan, season with salt and pepper and toss with the bacon and leeks.
Cook for 8 minutes or more over medium-high heat, breaking up the potatoes into chunks. Spread and press the filling flat in the pan and let caramelize for a couple of minutes. Turn the pieces, press and fry, then repeat. When the filling is thoroughly cooked and has started to color, scrape it into a mixing bowl. Cool briefly then crush the potatoes some more with a fork (I like to have little chunks left) and mascarpone. Set aside to fully cool.
To make the pasta, place 2 cups of flour in a food processor. Add the eggs and yolks pulsing until the mixture forms a dough and pulls away from the sides of the bowl. If necessary, add up to 1/2 cup of the remaining flour. Let rest for at least 30 minutes in a covered bowl.
Divide the dough into two pieces. Roll each piece out and put the dough through a pasta machine, folding into halves each time and then reinserting 15 to 20 times, to knead it. Continue until the pasta is paper-thin.
Assemble ravioli according to the directions of your ravioli maker/press. Or to prepare by hand, scoop up a heaping tablespoon (or teaspoon and a half for smaller ravioli) of potato filling, shape it round and set it on a sheet of fresh pasta. Cover with a second sheet of pasta pressing gently around the outside of the filling to seal and cut with a knife or ravioli stamp.
Bring a large pot of salted water to boil. Cook pasta until al dente, about 5 minutes.