For 6 persons
For the raviolis filled with bacalao and mushrooms you will need:
- 18 Chinese wonton pasta sheets
- 500 grs of bacalao, crumbled/plucked apart
- 2 onions, minced
- 1 clove garlic, minced
- 200 grs boletus mushrooms or similar, minced
- 50 ml white wine
- 1 tbsp flour
- 150 grs dairy cream
- 100 grs of fresh cheese, Philadelphia or similar
- a pinch of fresh thyme
- a pinch of black pepper from the mill/freshly ground
For the cream of leeks you will need:
- 2 spring onions/chives, minced
- 1 clove garlic, minced
- 1/2 carrot, in fine slices
- 4 large leeks, minced
- 2 medium potatoes, chopped roughly
- 1 l chicken stock
- 100 ml dairy cream
- 20 grs butter
- olive oil
- salt and pepper
For the fried leeks you will need:
- 1 large leek
- oil for frying
In addition you will need:
- Black pepper from the mill
- salt flakes
- olive oil with truffle aroma
The ravioli with bacalao and mushrooms:
Cook the Chinese pasta sheets in plenty of salted water for 25 to 30 seconds, drain them and cool rapidly in iced water. Spread the pasta out on vegetable parchment/paper brushed with oil. Cover with cling film and put aside.
Sauté the minced boletus mushrooms in a hot pan/skillet with a few spoonfuls of olive oil until they are starting to soften and brown but still firm (al dente). Put aside.
In a casserole sauté the onion and garlic. Add the diced bacalao. Cook for 3 minutes, add the boletus mushrooms and stir to blend. Moisten with the white wine and let the alcohol evaporate. Add the thyme and the pepper, dust with flour and keep stirring while continuing to cook for 2 minutes more. Add the dairy cream and the cheese and heat so as to obtain a lightly bound forcemeat. Season with salt. Cool rapidly. Put aside.
The cream of leeks:
Sauté the spring onions, the garlic, the carrot and the leeks in oil and butter. Add the chopped potato, salt and pepper, moisten with the hot chicken stock. Cook over a low heat until the potato is soft. Mash the vegetables in the food processor/blender.
Add the dairy cream little by little and blend until you have a smooth purée. Adjust the seasoning, strain and keep hot.
The fried leek:
Cut the white of the leek into fine strips and fry in abundant oil until the strips are crisp and lightly golden. Drain on kitchen paper, add salt and put aside.
Finishing touches and presentation
Place 40 grs approximately of the bacalao and mushroom forcemeat In the center of each pasta sheet.
Form into ravioli, uniting the two sides of the pasta as if for a package, they should be quite tight.
Steam in the oven with humidity at 70%, covered with paper film or in a micro-oven for 20 to 30 seconds.
Serve 3 raviolis per person in in soup plates, submerged in the hot cream of leeks and crowned by the fried leek strips. Add black pepper from the mill, salt flakes and a few drops of truffle-aromatized olive oil.