Leek and Hazelnut Ravioli

Leek and Hazelnut Ravioli image Author: Canadian Living Credits: Leek and Hazelnut Ravioli image

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2013

Ingredients

  • 3 leeks (white and light green parts only)
  • 1 tablespoon butter
  • 2 teaspoons olive oil
  • 3 cloves garlic minced
  • pinch each salt and pepper
  • 450 g cheese-filled ravioli
  • 1/2 cup crumbled soft goat cheese
  • 1/3 cup toasted hazelnuts chopped
  • 1 tablespoon chopped fresh chive

Method

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 facts per serving: about

  • Fibre 6 g
  • Sodium 795 mg
  • Sugars 5 g
  • Protein 20 g
  • Calories 559.0
  • Total fat 28 g
  • Potassium 318 mg
  • Cholesterol 62 mg
  • Saturated fat 9 g
  • Total carbohydrate 60 g

%RDI

  • Iron 36.0
  • Fibre 0.0
  • Folate 51.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 25.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Leek and Hazelnut Ravioli

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