Leek and Feta Ravioli

Brooke

Caramelised leek, creamy feta, fresh pasta, and a brown butter sauce to top it off… drooling at the thought of it!

Prep Time 30

Cook Time 5

Total Time 30

Course Main Course

Cuisine Italian, Western

Servings 4

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.

Keyword brown butter, butter, cheese, easy recipe, feta, leek, parmesan, pasta, ravioli