Portobello-Leek Ravioli
Author: Liz Bokisch
Prep time:
Cook time:
Total time:
Serves: 4
This is a perfect weeknight dinner and it comes together in minutes! I love the presentation and the combination of flavors. It's healthy and since you only need a few raviolis per person, it is low carb as well! Serve with an aged Tempranillo, rustic Monastrell or Syrah.
Ingredients
- 1 package Portobello Sausage
- 1 package Mushroom Ravioli
- 2-3 leeks
- 1 package baby Portobello mushrooms
- Parmesan cheese
- Butter
- Fresh Oregano
- Bokisch Terra Alta Albarino
Instructions
- Clean and slice the tender part of the leeks. Discard the green ends.
- Destem and slice the Portobello mushrooms.
- Slice the sausage and sauté until browned, set aside.
- Deglaze the pan with Bokisch Albarino.
- Add butter and sauté the leeks and mushrooms until soft. (add more butter and wine as needed)
- Combine the sausage with the leek/mushroom mixture, keep warm on low heat.
- Simmer the raviolis in boiling water, keep a cup of pasta water.
- Assemble the ingredients in wide bowls in layers. Start by laying down a bed of the sauteed mushroom-sausage then add a few raviolis and add another layer of the sauteed mushroom-sausages on top.
- Add a dash of the pasta water and freshly grated parmesan cheese on top.
- Garnish with fresh herbs, salt and pepper.
Notes
Buy the highest quality large mushroom raviolis you can find, it will make a big difference. All you need are 2-3 per person.
I like using these Aidells Portobello Swiss Sausage.
You can also add other types of mushrooms such as shitake or baby portobellos.
Gently simmer your Raviolis so they don’t burst or fall apart.
Remember to keep a cup of pasta liquid to add upon serving or directly into the sauteed leeks and mushroom mixture!
I like to garnish with fresh grated parmesan, herbs and ground pepper. Bon Appetit!
Welcome to Liz’s Kitchen
Liz Bokisch is co-owner along with her husband, Markus Bokisch, of Bokisch Vineyards.
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