AFGHANISTAN-STYLE LEEK-STUFFED RAVIOLI WITH YOGURT AND MEAT SAUCES
Ingredients
1 full load of pasta dough made into ravioli
1 egg
1/2 recipe Bolognese Meat Sauce (see page 45)
2 teaspoons ground cinnamon
1-1/2 teaspoons ground cumin
3 tablespoons olive oil
1-1/2 cups chopped leek, including green portion
salt and freshly ground black pepper to taste
2 cups plain yogurt
1 teaspoon minced or pressed garlic
1/4 cup minced fresh mint
3 tablespoons unsalted butter, melted
julienned leek, green portion only, for garnish
fresh mint leaves OR oregano for garnish
Directions
Prepare the Bolognese meat sauce according to the recipe and add the cinnamon and cumin to the sauce while it simmers
In a saute pan or skillet, heat the oil over medium heat
Add the chopped leek and saute until very tender, about 10 minutes
Season to taste with salt and pepper
Remove from the heat and set aside
In a bowl, combine the yogurt, garlic, and 1/4 cup mint
Salt to taste and set aside
Make ravioli according to instructions for making filled pasta in the Making Pasta chapter
You can assemble ravioli as directed using the Popeil Ravioli Cutter for smaller shapes to make about 50 ravioli or by hand method to make larger shapes
After spooning on filling, be sure to brush the exposed bottom layer of dough with beaten egg before covering with the top layer of dough
Pinch the edges of the dough together to seal making sure to force out the air
Cook the ravioli until al dente
Do this in batches if necessary, then drain the pasta and toss with the melted butter
To serve, spoon a portion of the minted yogurt onto each plate
Top with ravioli and a dollop of the meat sauce over the top
Garnish with leek greens and mint leaves or oregano and serve immediately.
VARIATION: Please note that you can substitute Won Ton or Chinese Egg Noodle pasta dough when making this recipe.
