Sage, Mushroom, and Leek Ravioli
INGREDIENTS
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3 cups sliced cremini mushrooms
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1 sliced portabello mushroom
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2 cups assorted dried mushrooms
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½ tsp smoked Hungarian paprika (hot or sweet)
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½ tsp ground coriander
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Freshly ground black pepper
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Butter, as needed
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Truffle oil, as needed
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2 leeks, sliced and rinsed (green and white parts)
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1 cup finely grated Parmigiano-Reggiano cheese
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500mL white wine
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20 fresh sage leaves
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heavy cream
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300g tipo-00 (pasta) flour
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2 tsp poppy seeds
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½ tsp salt
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3 large eggs
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Fresh greens, to serve
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Nice olive oil, to serveFreshly grated Parmigiano-Reggiano cheese, to serve
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