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1
Cook the whole, unpeeled potatoes in a pot of unsalted water to cover at a steady boil for 20 minutes or longer until just cooked through.
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2
Don't let them crack or get mushy on the outside.
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3
Let them cool briefly, then peel and slice them into rounds, 1/4-inch thick.
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4
Heat the oil and the bacon pieces in a skillet over medium heat, stirring occasionally, for 3 or 4 minutes until the bacon is sizzling and has rendered much of its fat.
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5
Stir in the leeks and cook another 3 minutes or so until they're wilted and sizzling.
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6
Spread the potato slices in the pan, season with salt and pepper and toss with the bacon and leeks.
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7
Cook for 8 minutes or more over medium-high heat, breaking up the potatoes into chunks.
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8
Spread and press the filling flat in the pan and let caramelize for a couple of minutes.
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9
Turn the pieces, press and fry, then repeat.
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10
When the filling is thoroughly cooked and has started to color, scrape it into a mixing bowl.
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11
Cool briefly then crush the potatoes some more with a fork (I like to have little chunks left); add 1/2 cup Parmesan and salt and pepper, to taste.
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12
Roll out fresh pasta dough.
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13
For each ravioli, scoop up a heaping tablespoon of potato filling, shape it round and set in place.
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14
Cover and cut ravioli.
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15
Bring a large pot of salted water to boil.
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16
If you are using dry pasta, start cooking the pasta 5 minutes before you start the sauce; if you are using fresh, start the sauce and then put on the pasta to cook at the same time
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17
When the pasta is done al dente, scoop it up and drop into the shrimp pan.
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18
Toss briefly, sprinkle on the parsley, and toss again.
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19
Remove from the heat and drop 2 tablespoons butter on top of the pasta and toss in.
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20
Serve right away sprinkled with Parmesan.
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21
Hot water from the pasta cooking pot
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22
Pour the olive oil into the big skillet, scatter the garlic slices in and set over medium-high heat.
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23
Cook for 1 minute, until the garlic is sizzling.
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24
Scatter the slices of pepperoncini in a hot spot; cook for 1 minute; shake the pan now and then.
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25
Push the garlic and peppers to the side, turn the heat to high.
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26
Drop the shrimp in the center of the skillet and spread them so they're not crowded.
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27
Sprinkle on the salt and let them sizzle for 1/2 minute.
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28
Flip the shrimp over, giving the skillet a good toss or stirring and turning them; and cook another 1/2 minute or so, until the flesh is just turning opaque.
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29
Scatter the scallions into the skillet; toss and stir in with the shrimp, for 20 to 30 seconds, just until they are sizzling.
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30
Stir in butter 2 tablespoons of butter and cook until it is melted and starts to simmer, 10 to 20 seconds.
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31
Ladle in 2 cups of boiling pasta water.
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32
Stir up everything in the skillet and let the sauce boil for only a moment.
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33
If the pasta is ready to add turn down the heat to very low.
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34
If the pasta is not ready, remove the skillet from the heat immediately; set it back over low heat when you do add the pasta.
