Method

Step 1: Preheat an oven to 180°C.

Step 2: For the mashed potato, scatter the rock salt over the base of a baking tray then prick potatoes with a fork. Place on top of the salt and bake for 1-1 ½  hours until tender. While the potatoes are hot, peel and push them through a potato ricer, then stir through the olive oil and season with sea salt. Set aside until needed.

Step 3: For the chlorophyll, add the spinach and parsley to a blender with 400ml of water and a generous pinch of salt. Blend the mixture to a puree, then pour into a saucepan. Gently bring the mixture to a boil, then skim the green chlorophyll from the surface and strain through a damp muslin cloth in a sieve, set over a bowl filled with ice, to cool quickly. Squeeze out excess liquid and reserve.

Step 4: To make the pasta dough, place flour, eggs, olive oil, chlorophyll and a pinch of salt into a food processor. Pulse until the dough starts to come together. Tip the dough onto a clean work surface, lightly dusted in flour and knead for a few minutes until the dough is firm and elastic. Wrap in cling wrap and leave to rest in the fridge for 1 hour.

Step 5: Remove dough from the fridge and divide in half. Form each piece into a rectangular shape.  Dust the pasta rollers with flour and turn to the largest setting. Feed pasta through the rollers, folding the dough into 3 after changing each setting. Roll dough out to the 2nd thinnest setting. Repeat with remaining dough and cover with a damp tea towel.

Step 6: Use a mandolin or sharp knife to slice potato thinly. Cut into 4 x 6cm pieces. Blanch the potato pieces in salted, simmering water for about 1-2 minutes until just tender. Refresh in iced water and set aside.

Step 7: For the braised leeks, melt the butter in a small saucepan over medium heat. Add the leeks and thyme and cook for 3-4 minutes until softened. Season with salt. Add chicken stock, reduce heat to medium-low and cover with a lid.  Cook for a further 6-8 minutes or until leeks are very tender.

Step 8: To make the potato crisp, use a potato turner and slicer to turn the potato into potato ‘spaghetti’. Transfer to a large bowl. Coat the potato in the corn flour and season well with sea salt. Arrange potato ‘spaghetti’ in a small frying pan. Spoon over the clarified butter and gently cook over medium heat for about 5 minutes each side until golden. Season with salt and place on a wire rack to cool and dry out.

Step 9: To make the ravioli, transfer the mash potato to a piping bag. Pipe a mound of potato onto each potato slice. Lay a piece of pasta onto a clean work surface and brush with egg. Cut pasta into individual squares allowing 1.5 cm extra around the rectangular piece of potato. Pipe some of the potato filling onto the centre of each potato slice. Cut the remaining pasta sheet to size. Carefully shape pasta to fit mashed potato mound, making a fold at one side. Brush with a little extra egg to seal. Place on a lightly floured tray and put in the fridge for 5-10 minutes to rest.

Step 10: Cook the ravioli in a large saucepan of salted boiling water for 3-5 minutes until al dente. 

Step 11: To serve, divide braised leeks and ravioli between serving bowls. Scatter over micro basil, top with potato crisps and sprinkle over Parmesan.
 

Serves 4-6