Leek ravioli with truffle sauce

Ingredients for 4 servings:

• 300 g flour
• 2 eggs
• 50 ml water
• ½ tbsp salt
• 200 g leek, without the outer green leaves
• 2 shallots
• 20 g butter
• 50 ml vermouth (Noilly Prat)
• 50 ml double cream
• Salt and pepper, nutmeg
• 50 g breadcrumbs
• 1 egg white
• 50 g butter (toss the ravioli in it before serving)
• 200 ml veal stock or vegetable stock
• 50 ml port wine, red
• 100 ml Madeira
• 20 g black truffles (from the jar)
• 1 tbsp crème fraîche
• 75 g butter
• salt and pepper
• some lemon juice

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

If you don’t want to go to the trouble, you can use ready-made pasta dough. Otherwise, knead the flour, eggs, water, and salt into a dough that should rest for about 30 minutes. Thinly slice the leek and finely chop the shallots. Sauté both in 20g of butter. Then add the Noilly Prat and simmer until completely reduced. Add the double cream and simmer until thickened. Season with salt, pepper, and nutmeg, and let cool. Divide the dough in half and roll out thinly. You should end up with ravioli about 10cm in size. Sprinkle a little breadcrumbs on the dough and place small heaps of the leek filling on top at the appropriate distances. Brush the other half of the dough with egg white, fold it over, and cut out or shape the ravioli into rounds. Press the edges of the dough firmly together with a fork. Cook the ravioli in lightly boiling salted water for about 4-6 minutes. Meanwhile, prepare the sauce by reducing the stock with port and Madeira to 100 ml. Stir in the crème fraîche and butter. Add the finely sliced ​​truffle and season with salt, pepper, and lemon juice. Melt 50 g of butter in a pan, remove the ravioli from the water with a slotted spoon, toss in the butter, serve, and drizzle with the truffle sauce. This serves either as a main course for 4 people or as an appetizer for 6-8 people.