This leek and feta ravioli is so amazing. Caramelised leek, creamy feta, fresh pasta, and a brown butter sauce to top it off… drooling at the thought of it! If you’re looking for an easy pasta recipe packed with flavour, this one’s for you. Plus, it’s gluten free!
In this recipe I will be using my gluten free pasta recipe, but you can use premade fresh pasta sheets too. The filling is the star of the show here!
Key Ingredients
- Leek is caramelised and adds a beautiful slightly sweet flavour. Leeks are a similar flavour to onions, but more mild. They are often overlooked, but are a perfect aromatic to switch up a dish. I use the bottom half of the leek.
- Garlic is the other aromatic. When the leeks are almost finished caramelising crushed garlic is added. Garlic builds on the caramelised flavour and adds depth to the base of the filling.
- Feta compliments the caramelised flavour super well. A popular cheese to add to ravioli is ricotta, but I was inspired by leek and feta pastries. Feta brings a slightly sharp and salty taste to the sweet leeks.
- Fresh pasta is of course needed when making homemade ravioli! I made the pasta from scratch using my gluten free pasta recipe, but there is absolutely no shame in buying some premade pasta sheets.
- Butter is used in both the filling and for the gorgeous brown butter sauce. It is used in the filling when caramelising the leeks, I used salted butter so there was no need to add salt. Brown butter is the perfect complimentary sauce for this leek and feta ravioli, it allows the flavour of the pasta to shine while adding a little zhuzh.
- Parmesan, I am a parmesan girly at heart. If I’m adding cheese to almost anything there’s going to be parmesan involved. Sprinkling parmesan on top gives the pasta a slightly salty, nutty, flavour.
How to make this divine leek and feta ravioli
Prepare the leeks.
Start by cleaning and cutting the top off the leek. Then slice the leek into relatively thin rounds.
Caramelise the leeks.
Bring a pan with olive oil to a medium heat, then add the sliced leeks. Add a pinch of salt and sauté the leeks until they are caramelised, about 20-25 minutes. Be sure to stir occasionally to avoid burning.
Add the garlic.
About 15 minutes into the leeks caramelising, it’s time to add the garlic. Peel the outer layer, and crush the fresh garlic into the pan.
Create the leek and feta ravioli filling.
Once the leeks are nice and caramelised, remove from the heat and set aside to cool for a few minutes. To the leeks, crumble in the feta and blitz in a blender for a few seconds to slightly smoothen the texture.
Form the ravioli.
Lay a fresh pasta sheet flat. Add teaspoons of the leek and feta mix evenly spread across the pasta sheet. To form the ravioli, place another sheet of pasta over top. Lightly press down around the edges of the fillings. Cut squares of pasta with the filling in the middle, then seal the edges by pressing the sheets of pasta together firmly.
Cook the leek and feta ravioli.
Bring a large pot of water to a rolling boil, drizzle in some olive oil and a pinch of salt. Cook the ravioli for 5-7 minutes, they should float to the surface. Drain the pasta water.
Make the brown butter.
Whilst the pasta is cooking, start the brown butter sauce. Melt butter in a pan. Leave to simmer until the butter starts to foam, the milk solids separate and start to brown. Be sure to stir every now and then, and do not let it burn.
Serve!
Add the drained pasta to a bowl, then top with parmesan. Enjoy.
Storage
This leek and feta ravioli pasta is best served fresh, but can be kept for leftovers. I had it for lunch the next day and it was delicious! I recommend keeping the sauce and pasta separate as the brown butter will harden in the fridge. Keep both in an airtight container and they should keep fresh up to 3-4 days.
More for pasta lovers:
- Chicken Bacon Pesto Pasta
- Sausage Tomato Pasta
- Rosé Pasta
- Japchae
- Spaghetti Bolognese
- French Onion Gnocchi
- Crispy Gnocchi with Sausage & Kale
Alrighty, are you ready to make this simple and delicious leek and feta ravioli in a brown butter sauce? It may be a recipe that needs a bit more effort, but it is sooo worth it! Come on, let’s get to cooking.
Leek and Feta Ravioli
Ingredients
- 4 fresh pasta sheets
- 1 leek
- 2 cloves garlic
- ⅓ cup feta
- 150 g butter
- Parmesan
- Salt
Instructions
- Start by cleaning and cutting the top off the leek. Then slice the leek into relatively thin rounds.
- Bring a pan with olive oil to a medium heat, then add the sliced leeks.
- Add a pinch of salt and sauté the leeks until they are caramelised, about 20-25 minutes. Be sure to stir occasionally.
- About 15 minutes into the leeks caramelising, crush in the fresh garlic.
- Once the leeks are nice and caramelised, remove from the heat and set aside to cool for a few minutes.
- To the leeks, crumble in the feta and blitz in a blender for a few seconds to slightly smoothen the texture.
- Lay a fresh pasta sheet flat. Add teaspoons of the leek and feta mix evenly spread across the pasta sheet.
- To form the ravioli, place another sheet of pasta over top. Lightly press down around the edges of the fillings. Cut squares of pasta with the filling in the middle, then seal the edges by pressing the sheets of pasta together firmly.
- Bring a large pot of water to a rolling boil, drizzle in some olive oil. Cook the ravioli for 5-7 minutes, then drain.
- Whilst the pasta is cooking, start the brown butter sauce. Melt butter in a pan. Leave to simmer until the butter starts to foam, the milk solids separate and start to brown. Be sure to stir every now and then, and do not let it burn.
- Serve the drained pasta in a bowl, then top with parmesan.
