On Mon, 5 Mar 2012 08:36:26 -0800 (PST), Pandora >
wrote:

>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.

Yes. Use your same recipe for the dough as you'd use for any other
ravioli.

Here is one:
Pasta Dough for Ravioli:
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs, plus 1 for egg wash
2 tablespoons extra-virgin olive oil
Cornmeal, for dusting
To make the pasta dough: In an electric mixer fitted with a dough
hook*, combine the flour and salt. Add the eggs, 1 at a time, and
continue to mix. Drizzle in 1 tablespoons of the olive oil and
continue to incorporate all the flour until it forms a ball. Sprinkle
some flour on work surface, knead and fold the dough until elastic and
smooth, this should take about 10 minutes. Brush the surface with the
remaining olive oil and wrap the dough in plastic wrap; let rest for
about 30 minutes to allow the gluten to relax.
*Alternatively if you don't have an electric mixer: Combine the flour
and salt on a flat work surface; shape into a mound and make a well in
the center. Add the eggs and 1 tablespoon of the olive oil to the well
and lightly beat with a fork. Gradually draw in the flour from the
inside wall of the well in a circular motion. Use 1 hand for mixing
and the other to protect the outer wall. Continue to incorporate all
the flour until it forms a ball. Continue as directed above.
Cut the ball of dough in 1/2, cover and reserve the piece you are not
immediately using to prevent it from drying out. Dust the counter and
dough with a little flour. Press the dough into a rectangle and roll
it through a pasta machine, 2 or 3 times, at widest setting. Pull and
stretch the sheet of dough with the palm of your hand as it emerges
from the rollers. Reduce the setting and crank the dough through
again, 2 or 3 times. Continue tightening until the machine is at the
narrowest setting; the dough should be paper-thin, about 1/8-inch
thick (you should be able to see your hand through it.). Dust the
sheets of dough with flour as needed.
Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the
counter and sheet of dough with flour, lay out the long sheet of
pasta, and brush the top surface with the egg wash, which acts as a
glue. Drop tablespoons of your favorite filling on 1/2 of the pasta
sheet, about 2-inches apart. Fold the other 1/2 over the filling like
a blanket. With an espresso cup or fingers, gently press out air
pockets around each mound of filling. Use a sharp knife to cut each
pillow into squares and crimp the 4 edges with the tins of a fork to
make a tight seal. Dust the ravioli and a sheet pan with cornmeal to
prevent the pasta from sticking and lay them out to dry slightly while
assembling the rest.
Cook the ravioli in plenty of boiling salted water for 4 minutes;
they'll float to the top when ready, so be careful not to overcrowd
the pot. Lift the ravioli from water with a large strainer or slotted
spoon. Bath the ravioli in your favorite sauce to lightly coat and
serve.

And another
" BASIC PASTA DOUGH
" 3* to 4 cups flour
" 4 eggs
" 1/2 teaspoon extra-virgin olive oil
Mound 3 1/2 cups of the flour in the center of a large wooden cutting
board. Make a well in the middle of the flour and add the eggs and the
olive oil. Using a fork, beat together the eggs and oil and begin to
incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the
mound to retain the well shape. The dough will come together when half
of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your
hands. Once you have a cohesive mass, remove the dough from the board
and scrape up and discard any leftover bits. Lightly reflour the board
and continue kneading for 6 more minutes. The dough should be elastic
and a little sticky. Wrap the dough in plastic and allow to rest for
30 minutes at room temperature. Roll or shape as desired.