11/08/2011

Three Cheese Ravioli with Mushrooms and Caramelized Leek in Cream Sauce

That title could have been longer, with words like basil and nutmeg scented, fabulous, delicious and wonderful, but we have to be concise some of the time.  Limit ourselves occasionally.  My granddaughter helped me with stuffing the ravioli, which always makes things go faster (and with a certain entertainment value).

I used a mixture of kefir cream cheese, grated cheddar and parmesan Reggianito, with some minced basil, for the filling.  Half the stuffed pasta went into the freezer for another day and half were covered and reserved in the fridge for dinner.  Getting that done early made for a hassle free meal prep later.



I was so inspired by Sophie's post on Mushrooms in Cream Sauce.  Though my version has ravioli and caramelized leek, plus a few other variations.  As I post we are in the midst of a thunder and lightning storm, and I keep thinking I really should turn the computer off again.  Earlier it sounded much closer, so I was forced to switch it off and take a break.  Have some hot tea, finish my novel.


Last time we were grocery shopping one of the friendly employees came up to tell me that the little won ton wrappers  I like had come back in stock.  She knows I make ravioli with them.  Lazy woman's ravioli, that is.  That's when Sophie's recipe with a mushroom saute came to mind, just perfect for enfolding pasta.  Adding a leek that needed to be used, in a caramelized state, could only lift it to sublime.


Three Cheese Ravioli with Caramelized Leek and Mushrooms in Cream Sauce

For the ravioli:
2 cups grated cheddar cheese
1/2 cup cream cheese
1/4 cup grated Parmesan cheese
2 tablespoons fresh basil, chopped
2-3 tablespoons kefir or milk
1/2 teaspoon salt
egg white, whipped lightly with a teaspoon of water
fresh ravioli pasta dough cut into 2 inch squares, or won ton wrappers for approx. 24 ravioli

Mix the filling ingredients together in a medium bowl, adding enough kefir or milk to make it workable.  Prepare each pasta wrap by placing a teaspoon full of filling in the center of a square, brushing a bit of egg white around the edges, then topping the filling with another square.  Press the edges together firmly, easing out any air bubbles.  Place each on a baking sheet, lightly dusted with flour in a single layer, cover with waxed paper or saran wrap and refrigerate until ready to cook them.  You may want to freeze one tray for another day.  As soon as they are frozen, remove to a freezer bag.

For the sauce:
1 leek or onion, chopped 
2 cups fresh mushrooms, sliced (I used a combination of shitake and oyster)
2 tablespoons olive oil
2 tablespoons butter
grating of nutmeg (about 1/4 teaspoon)
salt and pepper to taste
1/4 cup white wine
1 cup cream

Heat a medium sized skillet to medium high and then add the olive oil.  When hot, saute the leek a few minutes, then turn down to medium and continue, stirring occasionally, until lightly golden brown.  Add the butter and when melted, stir in the mushrooms, frying gently until limp.  Turn up the heat a bit and add the wine, stirring until reduced.  Grate in the nutmeg and add the cream.  Cook until thickened slightly.


While that's simmering, bring your pasta water to a boil, adding a tablespoon or so of salt.  Gently lower in the ravioli and simmer until they float to the top for a minute or so, which you'll probably have to do in several batches, then remove with a slotted spoon to the pan of sauce.  Plate, serve and Enjoy!

Fabulous, and I think it will go nicely with the other dishes over at My Meatless Mondays, so check out what's happening this week.

1 comment:

Foodycat said...

These look so delicious! I also like cheating with the wonton wrappers for ravioli.