Cook the chopped leeks in a pot with 1 tablespoon of butter until soft. Add the cream then reduce by half. Season with salt and pepper. In a pan, sauté the beech mushrooms with the remaining butter. Boil the ravioli for 4 minutes then add to the pan of mushrooms for another minute. Spread the leek cream over a plate then top with the ravioli and mushrooms. Garnish with cocoa-rosemary breadcrumbs. Buon Appetito!