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Mushrooms and leeks raviolis

Author: 5/15
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Raviolis aux champignons et poireaux
Preparation 20
Baking 20
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 450 g of meat Raviolis pastas
For the sauce:
  • 45 ml (3 tablespoons) of butter
  • 1 package of 250 g (3 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
  • 80 ml (1/3 cup) of 15% cooking cream
  • 6 minced mushrooms
  • 60 ml (1/4 cup) of grated parmesan
  • Salt and pepper up to taste
For the garnishing:
  • 4 to 6 bacon slices
LeeksFind our bag in yourlocal grocery store

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Preparation

  • Prepare the sauce. In a casserole, heat butter at medium low heat. Cook sliced leeks and garlic 5 minutes, until tenderness. Spread flour, stir and pour broth. Heat until first boils.
  • Add cream, mushrooms and parmesan. Salt and pepper. Simmer at low heat 5 minutes.
  • Meanwhile, cook raviolis with instruction from package. Drain and add to sauce.
  • Set bacon slices between two paper towels ad microwave about 3 minutes, until crispy. Crumble.
  • Garnish each serving with bacon portions.

Chef's notes