Potato Ravioli From the Kitchen of Mark and Laura Goadrich, 2006-04-23 A modified version of a recipe from "Potatoes & Vegetables." A yummy main dish!

Prep Time:  15 minutes Cook Time:  30 minutes Categories:  Italian  Dinner Yields:  24 pieces

Directions

1. Make filling: Heat oil in sauce pan. Cook beef for 3-4 minutes. Add garlic and leeks for 2-3 more minutes.
2. Add flour and tomato paste to meat mixture. Cook for 1 minute. Stir in stock, tomatoes & basil. Add salt (be careful of salt in stock) and pepper to taste.
3. Cook filling for 20 minutes on low heat to reduce. Remove and cool.
4. Make Ravioli: Cook the potatoes in boiling water in the stock pot for 10 minutes.
5. Drain the water and mash the potatoes. Blend in egg whites and oil. Season to taste with salt and pepper. Stir in flour. Mix to form a dough.
6. On a floured surface, divide the dough into 24 pieces (by continually dividing in halves). Shape each piece into rounds. Flatten the rounds. Spoon the filling into the middle of the circle, be sure to leave an edge. Fold up the edges around the filling and seal.
7. Melt the butter in the saute pan. Cook ravioli for 6-8 minutes on medium heat until golden (flipping half way through).