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Cut the white part of the leek into 12 strips measuring 16 by 4 cm. Blanch in salted boiling water. Cool in cold water, dry with a tea towel or a piece of kitchen roll.
Cook the potatoes in salted water, sieve them and mix in olive oil, saffron and a little of the cooking water. Add pepper and (if necessary) salt. Add 100 g finely chopped simmered leek, to taste.
On each leek strip, place 30 g saffron purée and fold the strip into a triangle: 3 triangles per person, so 12 in all.
Heat the leek ravioli for 30 seconds in a microwave oven.
On a rectangular plate, drizzle a line of Carrot Légumaise (on sale at EXKi) and 3 hot ravioli. Finish with a blob of parsley pesto on each ravioli. Finally, garnish with a few strands of chive.
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