Potato and leek ravioli (Pasta Fresca)

• 400 grams 00 flour
• 4 eggs
• 1 tsp olive oil, extra virgin
• 1/2 tsp salt
• 3 potatoes
• 1 small leek
• 70 grams parmesan cheese, grated
• 2 eggs
• 1 salt
• 1 ground black pepper
• 1 tsp butter

1. Let's begin with the pasta recipe: Sift the flour into a large bowl, then arrange it to form something similar to a volcano
2. Break the eggs (4) in the middle of it and whisk them together with salt and olive oil using a fork
3. Slowly fold the eggs into the flour, using your hands
4. Keep kneading the dough (vigorous movements using your palms!)
5. for at least 10 minutes
6. Form dough into a ball, cover with a rag and let it rest for 30 minutes
7. Now, the filling: Cut leek into slices and sear it in a pan with butter
8. Stew potatoes, peel and mash them
9. Add parmesan, eggs (2), leek, salt and pepper to the mashed potatoes: stir until homogenous
10. Let the filling rest for 60 minutes in the fridge
11. Let's begin making ravioli!
12. Cover in flour a flat surface and roll out the dough to form a very thin rectangle (2mm or 1/12"), you can use a pasta machine if you have it
13. Along the longer side of the rectangle, on the upper part of it, put a teaspoon of filling every 4cm or 2"
14. Cover the filling with the lower part of pasta of the same rectangle, press on the edges to bind the two layers of pasta
15. Cut ravioli with a ravioli stamp or a cog
16. Put the ravioli you cut on a tray covered in flour so they not stick together
17. They are now ready to be boiled (just few minutes) and mixed with your favorite sauce!
18. You can also freeze them to use it whenever you want!

flour, eggs, olive oil, salt, potatoes, leek, parmesan cheese, eggs, salt, ground black pepper, butter

Taken from cookpad.com/us/recipes/366788-potato-and-leek-ravioli-pasta-fresca (may not work)