Tested till perfect Leek and Hazelnut Ravioli
Leek and Hazelnut Ravioli
Photography by Jeff Coulson/TC Media

Leek and Hazelnut Ravioli

Tossing comforting cheese-filled ravioli in a mixture of sweet leeks and toasted hazelnuts gives this quick weeknight meal a satisfying homemade feel.

By The Test Kitchen

Source: Canadian Living Magazine: September 2013

Recipe4 out of 5 based on 13 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Total time 15 minutes
  • Portion size 4 servings


  • 3 3large leeks, (white and light green parts only)
  • 1 tbsp 1tbspbutter
  • 2 tsp 2tspolive oil
  • 3 3cloves garlic, minced
  • Pinch Pincheach salt and pepper
  • 450 g 450gcheese-filled ravioli
  • 1/2 cup 1/2cupcrumbled soft goat cheese
  • 1/3 cup 1/3cuptoasted hazelnuts, chopped
  • 1 tbsp 1tbspchopped fresh chivefresh chives
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Cut leeks in half lengthwise; thinly slice crosswise to make about 4 cups.

In saucepan, heat butter with oil over medium-high heat; cook leeks, garlic, salt and pepper, stirring occasionally, until leeks are tender and beginning to brown, about 10 minutes.

Meanwhile, in saucepan of boiling salted water, cook ravioli according to package directions; drain, reserving 1/2 cup cooking liquid.

Gently stir ravioli and enough of the reserved cooking liquid into leek mixture to coat. Top with goat cheese, hazelnuts and chives.

Nutritional Information per serving: about

cal 559 pro 20g total fat 28g sat. fat 9g
carb 60g dietary fibre 6g sugar 5g chol 62mg
sodium 795mg potassium 318mg


calcium 25 iron 36 vit A 21 vit C 17
folate 51
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