Leeks

Mushroom and leek ravioli

Name: Mushroom and leek ravioli
Prep time: 40 min
Cook time: 20 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 450 g of meat Ravioli pastas; 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 garlic, chopped; 45 ml (3 tablespoons) of flour; 500 ml (2 cups) of chicken broth; 75 ml (1/3 cup) of 15% cooking cream; 6 mushrooms, minced; 60 ml (1/4 cup) of grated Parmesan; Salt and pepper, to taste; 4 to 6 bacon slices

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Author: 5 ingredients 15 minutes

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Preparation 20

Baking 20

Portions 4

Freezing Yes

Budget

Ingredients Preparation

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 garlic, chopped
45 ml (3 tablespoons) of flour
500 ml (2 cups) of chicken broth
75 ml (1/3 cup) of 15% cooking cream
6 mushrooms, minced
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

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