Mushroom & Leek Ravioli

Ingredients

1 Tblspn Extra Virgin Olive Oil
1 Tblspn unsalted Butter
300g Mushrooms peeled and cut into small pieces
1 Leek washed thoroughly and finely chopped
1 Red Onion, finely chopped
2 cloves Garlic finely chopped
½ Cup Pine Nuts or crushed Walnuts or combination of both
1 Cup White Wine
Sea Salt & cracked BlackPepper
½ Cup Cream approximately

Method

In pan, sauté onions, garlic and nuts in butter and oil for 2 to 3 minutes, add leeks, mushrooms, salt & pepper.

Add white wine and cook on low until all liquid is absorbed.

Brush pasta with egg white and lay homemade pasta out and spoon the mixture onto pasta.

Lay another pasta sheet over and cut shape of ravioli with a small cup or glass for round or with a pasta cutter for square shapes.

Put into salted boiling water, which has a few drops of olive oil added and cook for until they rise to the top, cook for a further 2 minutes.

Heat the remaining filling in a small pan with cream and use for sauce and pour over the cooked, filled ravioli.