Recipe by Jason Martin and Dave Jick, Dave’s Fresh Pasta Ingredients

2 leeks, trimmed, rinsed well, and finely chopped Extra virgin olive oil 1/4 cup fresh mint, finely chopped 1/4 cup scallion, finely chopped 2 tablespoons parsley, finely chopped 1 clove garlic, minced 1 pound fresh ricotta, as firm as possible (drain in cheesecloth if necessary) 1 pound mascarpone cheese Kosher salt, to taste Freshly ground black pepper, to taste 1 recipe pasta dough, not yet rolled out (click here for pasta dough recipe) 1 egg, beaten with a little water


Sauté the leeks in 2 tablespoons olive oil until slightly caramelized. Mix with the remaining ingredients and allow to cool completely.

Roll the dough to the second-thinnest setting on the pasta machine. Cut the pasta sheet into 2”x2” squares.

Add 1 tablespoon of cooled filling to the middle of each square. Lightly brush half of the perimeter of each square with egg wash.

One square at a time, fold in half and begin to pinch the sides closed, making sure to avoid air bubbles and leaving one end open in order to extract air.

When all the air is pushed out of the middle, seal each final side. At this point you can trim any excess pasta from the sides of the ravioli using a ravioli cutting tool or a pizza wheel.

Bring lots of salted water to a boil, shake off excess flour, drop ravioli into boiling water, stir so there is no sticking, and when the water returns to a boil, cook 5-7 minutes. Using a spider or slotted spoon, gently remove the ravioli and serve dressed with melted butter or sauce.