Mushroom & Leek Ravioli

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Mushroom & Leek Ravioli

1 pack of wonton skins (only 32 skins required if you just make the

entrée for two)

1 leek

2/3 pound mushrooms

2 cloves garlic

1 3/4 ounces of butter

1 1/4 cups thickened cream

splash of white wine (about a 1/4 of a cup)

1 egg

1/4 pound polenta

A few sprigs of parsley for garnish

 

 

 

 

 

 

Halve the leek down the middle and slice finely. Quarter the mushrooms

and slice finely. Peel the garlic and chop finely.

Melt the butter in a hot pan and sauté the leek, mushrooms and garlic

with a pinch of salt and pepper until the leek and mushrooms start to

break down.

 

Deglaze the pan with the wine. That is, add the wine to the pan and

stir to lift all the grease and sediment from the bottom of the pan.

Continue cooking until the mixture is almost dry again. Add the cream.

Give it a stir to combine then allow the mixture to continue to cook

on a gentle heat until the cream is reduced by a third. That should

take about five minutes. Put the mix into bowl and allow it to cool to

room temperature. (If you put hot mix into the wanton skins, they will

start to cook and go “gluggy”.)

 

Beat the egg to make an egg wash. Dust a bench or board with polenta

and lay out 16 wanton skins.

 

Brush the wanton skins all over with egg wash. Put a teaspoon of mix

in the centre of each skin. Use another wanton skin to make a lid for

the ravioli and press down around the filling so that as little air as

possible is left in the parcel. Use a small glass, or something

similar, with a circumference slightly greater than the lump of

mixture, as a sealer. Place the sealer on the top skin around the lump

and press down hard on the skins to seal them together. Place a pastry

cutter with a slightly greater circumference than the sealer over the

parcel and push down hard. Remove the excess wanton skin. If you don’t

have any other tools suitable for the job, seal the parcels by

pressing with the flat part of the tines of a fork, and cut off the

excess with a knife.

 

Add a pinch of salt to a large pot of rapidly boiling water. (Use at

least 3 litres of water.) Cook four to eight ravioli at a time,

depending on the size of your pot, but don’t overload the pot or they

will stick together. Give them a gentle poke with a wooden spoon if

necessary to separate them. Be careful they do not fall to pieces.

They are cooked when they float.

 

Heat half of the remaining filling in a pan. Add eight of the ravioli

and gently coat with the filling, which has now become a sauce. Repeat

for the second dish.

 

Garnish with a little parsley.

 

Suggested drink to serve with this meal: Dry white wine

 

Source: © 2006 Australian Broadcasting Corporation

Formatted by Chupa Babi in MC: 11/12.06

 

 

 

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