Leek and Mushroom Ravioli
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 2 tbsp butter
- 2 1/2 cups (240 g) leeks, white parts only, thinly sliced (about 2 leeks)
- 1 garlic clove, finely chopped
- 1/2 cup (125 ml) 35% cooking cream
- 2 cups (60 g) fresh spinach, trimmed and chopped
- 1/4 cup (20 g) Parmesan cheese, freshly grated
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 40 egg roll wrappers, thawed (about 1 lb / 450 g)
- 3 tbsp (45 ml) olive oil
- 3 1/2 oz (100 g) spicy pancetta, diced small
- 3 tbsp (45 ml) olive oil
- 2 shallots, chopped
- 2 garlic cloves, finely chopped
- 4 cups (500 g) Shiitake or other mushrooms, stems removed, caps sliced
- 1 tbsp fresh parsley, finely chopped
- 1 green onion, finely chopped
- 1/2 cup (125 ml) chicken broth
- 1/4 cup (20 g) Parmesan cheese, freshly grated
Instructions
- In a skillet over medium heat, soften the leaks and garlic in the butter. Add the cream and simmer for 5 minutes or until it thickens. Add the spinach and cook until wilted. Season with salt and pepper. Transfer to a bowl. Let cool. Add the cheese and herbs. Mix well to combine.
Featured in the book Ma cuisine week-end Book (French Version)