Mushroom and Leek Ravioli Recipe

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Mushroom and Leek Ravioli
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Ingredients
11
Count
Nutrition
1322
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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].
  4. 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”.).
  5. Beat the egg to make an egg wash. Dust a bench or board with polenta and lay out 16 wanton wrappers.
  6. 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.
  7. 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.
  8. 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.
  9. Garnish with a little parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1322.34 Kcal (5536 kJ)
Calories from fat 769.97 Kcal
% Daily Value*
Total Fat 85.55g 132%
Cholesterol 147.11mg 49%
Sodium 871.18mg 36%
Potassium 771.24mg 16%
Total Carbs 103.14g 34%
Sugars 5.12g 20%
Dietary Fiber 6.55g 26%
Protein 28.02g 56%
Vitamin C 10.9mg 18%
Vitamin A 1.3mg 42%
Iron 6.8mg 38%
Calcium 144.1mg 14%
Amount Per 100 g
Calories 219.2 Kcal (918 kJ)
Calories from fat 127.64 Kcal
% Daily Value*
Total Fat 14.18g 132%
Cholesterol 24.39mg 49%
Sodium 144.41mg 36%
Potassium 127.85mg 16%
Total Carbs 17.1g 34%
Sugars 0.85g 20%
Dietary Fiber 1.09g 26%
Protein 4.64g 56%
Vitamin C 1.8mg 18%
Vitamin A 0.2mg 42%
Iron 1.1mg 38%
Calcium 23.9mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.8
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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