Mushroom And Leek Ravioli - cooking recipe

Ingredients

32 wonton wrappers
1 leek, finely sliced
300 g mushrooms, finely sliced
1 pinch salt
2 fresh garlic cloves, minced
50 g butter
300 ml thickened cream
1/4 cup white wine
1 egg
100 g polenta or 100 g cornmeal
2 -3 sprigs fresh parsley, as garnish

Preparation

Melt the butter in a hot pan and saute the leek, mushrooms and garlic with a pinch of salt and pepper until the leek and mushrooms start to break down.
Deglaze the pan with the wine. That is, add the wine to the pan and stir to lift all the grease and sediment from the bottom of the pan. Continue cooking until the mixture is almost dry again.
Add the cream. Stir to combine then allow the mixture to cook on a gentle heat until the cream is reduced by a third [about five minutes].
Put the mix into bowl and allow it to cool to room temperature. (If you put hot mix into the wanton wrappers, they will start to cook and go \"gluggy\".).
Beat the egg to make an egg wash. Dust a bench or board with polenta and lay out 16 wanton wrappers.
Brush the wanton wrappers all over with egg wash. Put a teaspoon of mix in the middle of each wrapper. Use another wanton wrapper to make a lid for the ravioli and press down around the filling so that as little air as possible is left in the parcel. Use a small glass or something similar, with a circumference slightly greater than the lump of mixture, as a sealer. Place the sealer on the top skin around the lump and press down hard on the skins to seal them together. Place a pastry cutter with a slightly greater circumference than the sealer over the parcel and push down hard. Remove the excess wanton skin. If you don't have any other tools suitable for the job, seal the parcels by pressing with the flat part of the tines of a fork, and cut off the excess with a knife.
Add a pinch of salt to a large pot of rapidly boiling water. (Use at least 3 litres of water.) Cook four to eight ravioli at a time, depending on the size of your pot, but don't overload the pot or they will stick together. Give them a gentle poke with a wooden spoon if necessary to separate them. Be careful they do not fall to pieces. They are cooked when they float.
Heat half of the remaining filling in a pan. Add eight of the ravioli and gently coat with the filling, which has now become a sauce. Repeat for the second dish.
Garnish with a little parsley.