Mitch Orr's potato and leek ravioli

For potato and leek filling, simmer whole peeled potatoes from a cold start in a large saucepan of salted water until tender (20-30 minutes). Drain and set aside for a minute to allow excess moisture to evaporate. Pass potatoes through a potato ricer. Wash leeks well, remove green part and reserve, and thinly slice the white parts. Heat butter in a saucepan over medium heat and sauté leeks until soft and sweet (10-20 minutes). Add to potato, mix well, allow to cool, then add pecorino, season to taste, mix to combine and refrigerate until required.

Preheat oven to 220C. Roast reserved potato peel until deep brown in colour (20-30 minutes).

Heat oil in a saucepan over medium heat add shallots and garlic, and stir occasionally until caramelised (25-35 minutes). Add roasted potato skins and thyme, then cover with 1 litre of water. Bring to the boil and simmer over medium-high heat until the stock is nicely flavoured (30-40 minutes). Season to taste, strain (discard solids) and set aside.

Reduce oven to 200C. Roast the green part of the leeks until brown and crisp (30-40 minutes; It doesn't matter if they burn a little). Cool slightly then process in a food processor or blender to
a fine powder and set aside.

Prepare pasta according to basic pasta recipe. It's important the pasta isn't thick or it won't cook evenly. Cut into 9cm squares, place on a tray and dust with a little flour and semolina. You can cover with plastic wrap to prevent drying. Forming a raviolo at a time, place a 4.5cm cutter in the middle of a pasta square, fill it with 1 tbsp potato mixture, pressing evenly into the ring. Remove cutter, brush pasta edges lightly with eggwhite, then stretch another pasta square over the top. Use the blunt side of a 5cm cutter and gently press down around the filling to create a tight seal, pushing any air bubbles out with your fingers. Leaving the 5cm cutter in place, use an 8cm cutter to trim raviolo into a round. Remove both cutters and use your fingers to make sure it's sealed tightly. Place raviolo on a tray lined with a tea towel dusted with semolina and repeat until all ingredients are used. You may have a little filling leftover; any extra pasta scraps can be reserved for making stracci (see <b><u><a href="/recipes/recipe-search/chefs-recipes/2014/2/stracci-with-hare-and-radicchio/">stracci with hare and radicchio recipe</a></b></u>).

Cook ravioli in a large saucepan of boiling salted water until al dente and cooked through (3-5 minutes), then drain.

Heat reserved stock to a simmer over medium heat. Make a slurry using potato starch and 1 tbsp water, and stir into stock to thicken to a sauce consistency. Makes about 500ml.

Place a raviolo on each plate, drizzle with roast potato sauce and dust with powdered leek.