Leek and Mushroom Ravioli

Ingredients

• Filling

  • 2 tbsp butter
  • 2 1/2 cups (240 g) leeks, white parts only, thinly sliced (about 2 leeks)
  • 1 garlic clove, finely chopped
  • 1/2 cup (125 ml) 35% cooking cream
  • 2 cups (60 g) fresh spinach, trimmed and chopped
  • 1/4 cup (20 g) Parmesan cheese, freshly grated
  • 1 tbsp fresh flat-leaf parsley, finely chopped
  • 1 tbsp fresh chives, finely chopped

• Ravioli

  • 40 egg roll wrappers, thawed (about 1 lb / 450 g)
  • 3 tbsp (45 ml) olive oil

• Sauce

  • 3 1/2 oz (100 g) spicy pancetta, diced small
  • 3 tbsp (45 ml) olive oil
  • 2 shallots, chopped
  • 2 garlic cloves, finely chopped
  • 4 cups (500 g) Shiitake or other mushrooms, stems removed, caps sliced
  • 1 tbsp fresh parsley, finely chopped
  • 1 green onion, finely chopped
  • 1/2 cup (125 ml) chicken broth
  • 1/4 cup (20 g) Parmesan cheese, freshly grated