"Potato and leek is about as classic a combination of flavours as there is," says Orr. "By taking the sweetness of the leek, the creamy goodness of the potato, and the depth of flavour gained by roasting both, we can create a rich pasta that's hella comforting."
Get Mitch's basic pasta recipe.
Note This recipe makes 24 ravioli. The ravioli can be made ahead. Blanch for 1 minute, then refresh in iced water and pat dry. Brush with a little olive oil, cover with plastic wrap and refrigerate until required. Otherwise, they're best made an hour before cooking.
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