Medallions with Leeks, Ricotta and Prosciutto

Medaglioni di Pasta

Cooking With Nick Stellino
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Ingredients:

1 recipe Fresh Pasta Sheets Small Batch
4 Tablespoons Olive Oil
¼ teaspoon Red Pepper Flakes
6 large Garlic cloves, thickly sliced
2 cups thinly sliced Leeks, white part only (1- 1 ½ lbs.)
1/3 pound Prosciutto, chopped
¼ cup White Wine
1 cup Ricotta cheese
½ cup freshly grated Parmesan cheese
1 Egg
1 Tablespoon chopped fresh Parsley
½ teaspoon freshly ground Black Pepper
1 cup Tomato Sauce
1/3 cup freshly grated Parmesan
¼ cup thinly sliced fresh Basil

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Serves 4-6
Printable Version
Prepare a small batch of the Fresh Pasta Sheets according to the directions.
To make the filling, heat the olive oil in a skillet or sauté pan over medium high heat. Stir in the garlic and red pepper flakes and cook until the garlic is golden, about 1 minute. Add the leeks and reduce the heat to medium. Slowly cook the leeks until they are tender but not brown, 4-6 minutes. Add the chopped prosciutto and pour on the wine. Simmer until the liquid is reduced to a glaze, 4-5 minutes. Remove from the heat and let cool.
In a medium bowl, combine the ricotta, ½ cup of Parmesan cheese, egg, parsley, salt and pepper. Fold in the cooled leek and prosciutto mixture.
Trim three or four fresh pasta sheets to 14" long. Arrange the sheets on large piece of plastic wrap so they form a large sheet of pasta, roughly 10"x 14". Let the sheets overlap slightly and lightly dampen the touching pieces and press to seal. Spread the ricotta mixture evenly over the pasta, leaving 1-inch of the narrower end uncovered. Using the plastic wrap to help, roll the pasta up (much like you would cinnamon rolls) into a thick log. Dampen the inch of uncovered pasta with a bit of water and press to seal the roll. Traditionally this is rolled into a thin, cotton cloth with the ends tied with string to resemble a sausage. You may do this, or wrap the log completely in plastic wrap and tightly tie the ends in knots to seal. Chill for at least 30 minutes for easier handling.
Bring a large, wide pot of water to a boil, (a fish poacher or deep roasting pan will work nicely if you do not have a wide enough pot.) Simmer the wrapped pasta roll, for 35-40 minutes until the pasta is tender and the filling is heated through. Carefully lift the roll from the water and cool until firm. (Overnight is preferable.) Remove the cloth or plastic and cut the pasta roll into 12 medallions about ¾ inch thick.
Preheat the oven to 450 degrees. Lightly grease one serving dish or 4-6 individual dishes and arrange the medallions neatly in the dishes, slightly overlapping. Drizzle the tomato sauce over the medallions, sprinkle with the remaining Parmesan cheese and bake for 8-10 minutes until brown.
Remove the medallions from the oven and garnish with freshly chopped basil.
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