Mushroom and leek raviolis
20
20
4
Yes
Ingredients
- 450 g of meat Ravioli pastas
For the sauce:
- 45 ml (3 tablespoons) of butter
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 5 ml (1 teaspoon) of chopped garlic
- 45 ml (3 tablespoons) of flour
- 500 ml (2 cups) of chicken broth
- 75 ml (1/3 cup) of 15% cooking cream
- 6 minced mushrooms
- 60 ml (1/4 cup) of grated parmesan
- Salt and pepper, to taste
For the garnishing:
- 4 to 6 bacon slices
Preparation
Side-by-side mode
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Prepare the sauce. In a casserole, heat butter at medium-low heat. Cook sliced leeks and garlic for 5 minutes, until tender. Spread flour, stir and pour broth. Heat until it boils.
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Add cream, mushrooms and parmesan. Salt and pepper. Simmer at low heat for 5 minutes.
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Meanwhile, cook the ravioli with instructions from the package. Drain and add to sauce.
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Set bacon slices between two paper towels and microwave for about 3 minutes, until crispy. Crumble.
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Garnish each serving with bacon portions.
