Potato, Leek, and Bacon Ravioli

Name: Potato, Leek, and Bacon Ravioli
Yield: makes 2 cups of filling, for 20 to 24 ravioli
Ingredients: 3/4 pound Yukon Gold potatoes (3 small potatoes are best); 3 tablespoons extra-virgin olive oil; About 5 ounces bacon, cut crosswise in 1/4-inch strips (3/4 cup); 2 medium leeks, washed, drained, and finely chopped (1 1/2 cups); 1/8 teaspoon salt, or more to taste; Freshly ground black pepper to taste; 1/2 cup grated Parmigiano-Reggiano or Grana Padano for the filling; 1 cup grated Parmigiano-Reggiano or Grana Padano

December 14, 2011

Almost every region of northern Italy has some version of potato-stuffed ravioli. The potato is a constant, whereas the flavoring may change, from onion to chard to raisins to pine nuts. You can come up with some of your favorites. But in my house everybody loves potato-and-bacon ravioli, even fussy kids. You can do all the cooking ahead of time if you want—just mash up the filling while it’s still warm, then refrigerate.

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