Potato and Leek Ravioli Recipe by Mitchell Orr

Ingredients

• For dusting: plain flour and semolina
• 10 gm potato starch
• Potato and leek filling
• 6 Dutch cream potatoes (500gm), washed well, peels reserved
• 3 leeks, halved lengthways
• 30 gm butter, coarsely chopped
• 100 gm finely grated Pecorino Sardo (aged 12 months)
• 1½ tbsp extra-virgin olive oil
• 5 golden shallots, sliced (about 100gm)
• 2 garlic cloves, thinly sliced
• 1 thyme sprig