25 March 2013

Homemade Mushroom & Leek Raviolis



Warning:  this post may disappoint you... 
Although this recipe is title “homemade” raviolis, I took a few shortcuts…  The homemade part refers to the filling as I used wonton wrappers for the dough and didn’t venture in preparing my own dough for the pasta.
Firstly, I have never made fresh pasta and I wouldn’t know where to start (it’s on my “Need to learn how to make this” list). 
Secondly, as I mentioned many times on this blog I’m lazy and these little squares of already-made dough are the perfect size, thickness and quick to prepare.

So all that to say I’m sorry this is not a post to prepare delicious ravioli completely form scratch but I promise you that the end result is really delicious! 

You can make these raviolis in advance and freeze them. 
To serve, you can top the raviolis with your favourite sauce: tomato, rosé, a creamy mushroom sauce, or a fresh basil pesto. 

I personally like to heat up a couple of tablespoons of olive oil in a pan and sauté two chopped cloves of garlic.  Add the cooked pasta to the pan and toss to coat each piece with the olive oil & garlic.  Top with freshly ground Parmesan cheese.

 Mushroom and Leek Ravioli
Yields 28 raviolis

Ingredients
§  2 tablespoons butter
§  1 leek, thinly sliced
§  ½ pound mushrooms, finely chopped
§  2 cloves garlic, minced
§  ½ cup parmesan cheese
§  56 small eggroll or wonton wrappers.

Directions
Melt the butter in a skillet over medium heat.
Add the leaks, mushrooms and garlic.
Season with salt and fresh ground pepper.
Cook for 5 to 6 minutes or until the leeks are clear and soft.
Transfer the mixture to a large mixing bowl and add the parmesan cheese.  Mix well to incorporate.
In a small bowl, mix together ¼ cup of warm water and 1 teaspoon of cornstarch to make a slur.
Brush the slur on one of the wonton sheet. 
Add approximately 1 teaspoon of the mushroom and leek mixture to the center of the sheet.
Brush slur on a second wonton sheet and place it on top of the first sheet.
Press the edges to seal.  Repeat with the remaining wonton sheets and filling.
At this point you can use a large cookie cutter to make a fun shapes out of the raviolis.

If you wish to freeze the raviolis for later, place them on a parchment lined baking sheet and lay the tray flat in the freezer.  Once the raviolis have hardened, place them in a resealable bag or airtight container.



To cook the raviolis:
Bring a large pot of salted water to a boil.
Place the frozen or fresh raviolis in the boiling water and cook for 3 minutes. 
Drain and serve with your favourite sauce.





1 comment:

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    - Jo (HungryQuebbie)

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