Lentil ravioli with leek cream and truffle

  • Level

  • Servings

  • 4 wonton wrappers
  • Cooked lentils
  • Assorted vegetables: young garlic shoots, carrot, red pepper
  • leek cream

  • 1 potato
  • 1 leek
  • 1 onion
  • ½ litre single cream


  • Step 1
    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.
  • Step 2
    Chop the garlic shoots, carrot and red pepper and sauté with a little olive oil.
  • Step 3
    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.
  • Step 4
    Steam the ravioli for 2 minutes and remove from the heat.
  • Step 5
    Serve the ravioli with the leek cream and a few shavings of fresh truffle on top.
  • Step 6
    *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.

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