Potato, Leek, And Bacon Ravioli Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

1 pound (about 2 dozen) small shrimp, washed, peeled and deveined

1/2 cup extra-virgin olive oil

Freshly ground black pepper

1 1/2 cups finely chopped leeks, washed and drained (2 medium leeks)

About 12 whole Tuscan-style pepperoncini in vinegar, drained, seeded and thinly sliced (about 1/4 cup)

Small Shrimp and Scallion Sauce, recipe follows

2 tablespoons soft butter

3 tablespoons extra-virgin olive oil

1/8 teaspoon salt

1/2 cup sliced garlic (7 or 8 fat garlic cloves)

1 cup grated Parmigiano-Reggiano or Grana Padano

1/3 cup chopped fresh Italian parsley leaves

Fresh pasta dough

3/4 pound Yukon gold potatoes (3 small potatoes are best)

1/2 teaspoon salt

3/4 cup bacon, cut crosswise in 1/4-inch strips (about 5 ounces)

1/2 cup grated Parmigiano-Reggiano or Grana Padano, for the filling

1/2 cup thinly sliced scallions

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