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.
Author: Liz Bokisch
Serves: 4
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.
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.
Recipe by Liz's Kitchen at https://www.lizbokisch.com/portobello-leek-ravioli