Mushroom & Truffle Ravioli with creamed leeks, beech mushrooms and herb breadcrumbs
INGREDIENTS
- 5 pieces Mushroom & Truffle Ravioli
- 0.25 cup leek, sliced
- 0.5 cup heavy cream
- 0.25 cup beech mushrooms (sliced cremini mushrooms can be a substitute)
- 4 tbsp butter, unsalted
- 1 tsp cocoa-rosemary breadcrumbs
METHOD
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!
INGREDIENTS
SERVINGS
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+
- 5 pieces Mushroom & Truffle Ravioli
- 0.25 cup leek, sliced
- 0.5 cup heavy cream
- 0.25 cup beech mushrooms (sliced cremini mushrooms can be a substitute)
- 4 tbsp butter, unsalted
- 1 tsp cocoa-rosemary breadcrumbs
METHOD
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!