Ravioli with White Wine and Leeks
First had this at one of our favourite restaurants in nearby Merida – Il Caffe Italiano. Had to try and duplicate this subtle dish. Et voila as the French say. PINTEREST as I say…LOL. I would highly recommend it for your Christmas Eve or New Years dinner. Suggestion is to serve it with grilled asparagus spears…I chose not to…
Ravioli with White Wine Butter Sauce (and Asparagus – optional)
- One 9 ounce package chilled fresh ravioli
- One bunch asparagus (about 15-20 spears), trimmed and cut into two inch pieces. You can use just the tips or if you like lots of asparagus, use the stems as well! OPTIONAL
- 2 tablespoons coarse salt
- 1 tablespoon olive oil
- 2 leeks carefully washed and chopped into 1/4 inch slices. Dont use the dark green parts!
- 2 cloves garlic, minced
- 6 tablespoons cold butter, cut into cubes
- ¾ cup white wine
- 2 tablespoons fresh chopped thyme, plus more for garnish
- Shaved Parmesan cheese for garnish
- Bring a large pot of water to a boil. Add salt and olive oil, and then asparagus. Cook asparagus until just crisp-tender, about 2 minutes, and remove asparagus with a slotted spoon, leaving the water boiling. OPTIONAL – just boil some water for the ravioli !
- Add one tablespoon of butter to a medium size skillet and melt over medium high heat. Add leeks and garlic and stir until soft, 2-3 minutes.
- Stir in wine and simmer until reduced by half, about 2-3 minutes. Now add butter, cube by cube, stirring until each one is melted into the sauce.
- While the sauce is cooking, add the ravioli gently to the boiling (asparagus*) water (I like to lower them in with a slotted spoon) and cook according to package directions until just done, about 6 minutes. Remove with a slotted spoon and put in a single layer on a plate until the sauce is finished.
- When all the butter is melted, stir in the chopped thyme.
- Divide the ravioli between two plates, (and tuck the asparagus tips in between the ravioli – OPTIONAL). Drizzle a generous portion of sauce over each serving, garnish with fresh thyme and shaved Parmesan and serve at once!
Posted on December 22, 2016, in Main Course, Pasta, Pinterest and tagged asparagus, cold butter, garlic, leeks, olive oil, Parmesan cheese, ravioli, salt, thyme, white wine. Bookmark the permalink. Leave a comment.