FRIJE

Instructions

• 1.   The vegetables
  Cut off and discard the base and the dry, damaged part of the leek. Cut it in half lengthwise (not all the way through so it holds together) and rinse it thoroughly. Cut it into thin strips.
  Cut the mushrooms in half or quarters if they are large. (Feel free to follow the seasons or use leftover vegetables from the fridge by adding/replacing them at this step. (onions, shallots, Jerusalem artichokes...)
  
  In a sauté pan over medium-high heat with a drizzle of olive oil, sauté the leek and mushrooms for about 10 minutes. Season with salt and pepper. halfway through cooking, add a splash of water and cover to speed up the cooking process.
• 2.   The ravioli
  Bring a pot of water to a boil to cook the ravioli.
  Add the ravioli to the boiling water and cook for 3 to 4 minutes until tender.
• 3.   The cream
  Squeeze the whole garlic clove with the skin on or mince it. Add it to the sauté pan towards the end of cooking.
  Once the mushrooms and leek are cooked, add the cream and heat over medium-high heat for 30 seconds. Add everything to the pot with the ravioli.
  Season with salt and pepper. Mix well.

Notes & Suggestions

• To enhance the flavors, you can, for example, replace the heavy cream and garlic with spicy feta cream!

Nutritional information *