On 5 Mar, 04:01, Ed Pawlowski > wrote:
> Home made ravioli for the pasta course tonight.. Served with a butter
> - garlic sauce with some parsley and basil instead of the sage.
>
> Potato, Leek, and Bacon Ravioli
>
> Serve with a Butter and Sage Sauce or Traditional Tomato Sauce thinned
> slightly with chicken broth.
> 12 ounces Yukon Gold potatoes (about 3 small potatoes)
> 2 tablespoons olive oil
> 5 ounces bacon, coarsely chopped
> 2 medium leeks, finely chopped (about 1-1/2 cups)
> Salt and pepper
> 1/2 cup grated Parmesan cheese
>
> Peel and cube the potatoes.
> Cook in boiling water until cooked through.
> Drain and mash the potatoes with a fork.
> Set aside.
>
> Heat the oil and bacon in a skillet over medium heat.
> Cook for 3 to 4 minutes until the bacon has rendered its fat but is
> not crisp.
> Add the leeks and cook another 3 minutes until the leeks are wilted.
> Add the bacon and leek mixture to the potatoes.
> Season with salt and pepper
> Add the grated Parmesan cheese and stir to combine all the
> ingredients.

Excuse me Edgar, is this recipe the filling of ravioli ? I don't
understand.