Sorrentinos
to the cream

You need:
- Sorrentinos (1Kg)
- Leeks 4
- Potatoes 1
- Fresh spinach leaves 4-5
- 4 tablespoons olive oil
- Salt and pepper
- Vegetable broth 1/2 L

preparation:
Boil the Soruli Yuli for 10 to 13 minutes in plenty of water with a little oil and salt to taste. Clean the leeks, wash them and cut them into thin slices, including the tender green part. Saute them in a pan with hot oil, but without getting to color. Add the potato, peeled, washed and diced and spinach leaves. Turn around, salt and pepper and water with the vegetable stock. Place the ravioli on the leek cream.