I am in the midst of moving house and there are boxes in my living room, encroaching to my kitchen. The messy state of the house somehow makes me feel really lazy … like I should be a slob to match my environment. It became a battle between my laziness and my hunger … my hunger won. So I whipped up a very quick recipe using ravioli (which I had been craving for a few days) and leek which was on sale at the supermarket. Oh and maybe some mushrooms, bacon, and cream to, you know, make it not so leeky.
Prep time: 10 mins
Cook time: 10 mins
1 tbsp olive oil
1 garlic clove, crushed
1 leek, chopped
6 rashers of bacon
12 button mushrooms
300ml light thickened cream
600g fresh beef or chicken ravioli
Boil the ravioli in water according to the packet instructions. Usually around 5-10 minutes.
Meanwhile, heat up the oil in a large saucepan. Sautee the garlic and the leek until they soften.
Add the bacon and let it brown a little and become fragrant. .
Add the mushrooms and cook for a few minutes.
Pour in the thickened cream and let it simmer for a minute.
Mix in the ravioli. You can serve as is but if it lacks greenery, you may want to garnish with some parsley and top with some parmesan. But hey, I was lazy, and had neither.