Guest
Elsa and husband Luciano live in Cervere, an area which grows particularly tall and sweet leeks. Here, Elsa puts them to great use as a filling for ravioli. For the pasta: 500g 00 flour, 3 eggs, 75ml water and a tablespoon of olive oil For the filling: 400g top quality sausagemeat (Elsa uses veal, but pork is also okay), 500g cleaned leeks, 200g grated Grano Padano cheese. To serve: more cheese and extra virgin olive oil
