To make the leek sauce, peel the potato and onion and chop finely along with the leek. Sweat for a few minutes with a little olive oil and add the cream. Cook until the vegetables are tender and then put through the blender until you have a creamy sauce. Press through a chinois strainer and keep aside.
Chop the garlic shoots, carrot and red pepper and sauté with a little olive oil.
Add the cooked lentils and season with soy sauce and black pepper. In the centre of each wonton wrapper, place a teaspoonful of the sauté mixture, fold up into a triangle and seal the edges with egg*; press the edges with a fork to seal well.
Steam the ravioli for 2 minutes and remove from the heat.
Serve the ravioli with the leek cream and a few shavings of fresh truffle on top.
*To make even smaller canapés, stretch the wonton wrapper out a little, fill with the mixture, fold into a triangle and then into another triangle, sealing the edges well with egg.