MUSHROOM AND LEEK RAVIOLI
I just saw this on TV [James Can Cook - ABC Australia] and the wonton wrapper idea caught my attention.
Provided by Missy Wombat
Categories Lunch/Snacks
Time 35m
Yield 2 entree size dishes, 1-2 serving(s)
Number Of Ingredients 11
Steps:
- 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. Stir to combine then allow the mixture to cook on a gentle heat until the cream is reduced by a third [about five minutes].
- Put the mix into bowl and allow it to cool to room temperature. (If you put hot mix into the wanton wrappers, 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 wrappers.
- Brush the wanton wrappers all over with egg wash. Put a teaspoon of mix in the middle of each wrapper. Use another wanton wrapper 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.
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Adhir roy
[email protected]This looks amazing!
Mushad Murshid
[email protected]Can't wait to try this!
Shan Mathisha
[email protected]Yum!
Michelle Mayson
[email protected]5 stars!
john awotwi
[email protected]This recipe is a keeper! I'll definitely be making it again.
Raylene Brunson
[email protected]I would recommend this recipe to anyone who loves mushrooms and leeks. It's a delicious and impressive dish that's perfect for a special occasion.
Adrian Day
[email protected]Overall, this is a good recipe but it needs a few tweaks to make it perfect.
Muawiya Khan
[email protected]The sauce was a bit too thick. I would add some additional liquid, like milk or cream.
Goodness Felix
[email protected]The ravioli were a bit overcooked. I would reduce the cooking time by a minute or two.
ali ehab
[email protected]I had some trouble getting the ravioli to seal properly. I think I might have rolled them out too thinly.
Abdul Fatai
[email protected]This recipe is a bit too bland for my taste. I would add some additional herbs and spices to the filling and sauce.
Jonathan cruz
[email protected]I'm not a fan of ravioli, but I decided to give this recipe a try and I was pleasantly surprised. The ravioli were light and fluffy, and the sauce was creamy and delicious.
Angelica Rusovan
[email protected]I'm a vegetarian and I love this recipe. The mushrooms and leeks provide a hearty and flavorful filling for the ravioli.
Maryam Sheikh
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The ravioli are so delicious and they're perfect for a special occasion.
Mark Bauer
[email protected]I love this recipe because it's so versatile. I've used different types of mushrooms and leeks, and I've even added other vegetables like spinach or zucchini.
Mildred Sherman
[email protected]I made this recipe for a dinner party and everyone raved about it. The ravioli were the perfect appetizer and the sauce was a great accompaniment.
Carlos Sedano
[email protected]This was my first time making ravioli and it was surprisingly easy. The instructions were clear and concise, and the results were amazing.
Zan Khan
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of mushrooms, but I'm so glad I did! The mushrooms and leeks were cooked to perfection and the ravioli were light and fluffy.
Homer Stacy
[email protected]I've made this recipe several times and it's always a hit. The ravioli are so delicate and flavorful, and the sauce is creamy and delicious.
T_A_H_I_C TV
[email protected]This mushroom and leek ravioli recipe was a delight! The flavors were perfectly balanced and the texture was amazing. I highly recommend it.