Leek and Mushroom Ravioli | RICARDO

Ingredients

• 2 tbsp butter
• 2 1/2 cups (240 g) leeks, white parts only, thinly sliced (about 2 leeks)
• 1 garlic clove, finely chopped
• 1/2 cup (125 ml) 35% cooking cream
• 2 cups (60 g) fresh spinach, trimmed and chopped
• 1/4 cup (20 g) Parmesan cheese, freshly grated
• 1 tbsp fresh flat-leaf parsley, finely chopped
• 1 tbsp fresh chives, finely chopped
• 40 egg roll wrappers, thawed (about 1 lb / 450 g)
• 3 tbsp (45 ml) olive oil
• 3 1/2 oz (100 g) spicy pancetta, diced small
• 2 shallots, chopped
• 2 garlic cloves, finely chopped
• 4 cups (500 g) Shiitake or other mushrooms, stems removed, caps sliced
• 1 tbsp fresh parsley, finely chopped
• 1 green onion, finely chopped
• 1/2 cup (125 ml) chicken broth