Baked Mushroom Ravioli With Home Made Pesto Sauce

Ingredients

• For the Raviolis
• 1-2 tablespoons extra virgin olive oil
  
• 3 cups mixed mushrooms; shitake, chanterelle, porcini, etc, chopped small
  
• 2 tablespoons leeks, white section, chopped small
  
• 2 tablespoons shallots, chopped small
  
• 3 large garlic cloves, chopped small
  
• 2 tablespoons chives, chopped small
  
• 1 pinch red pepper flakes
  
• ¹/₂ cup white wine
  
• 6 of 6”x6” egg roll wrappers
  
• ³/₄ cup pesto sauce (recipe to follow)
  
• 1 egg, beaten
  
• 2 tablespoons flour
  

• For the Pesto Sauce
• Fill the small Ninja Blender or regular blender with washed and stemmed freshly picked basil leaves.
  
• Pour in a couple of glugs of extra virgin olive oil.
  
• Put in a small handful of lightly browned pignolis(pine nuts).
  
• Add a couple of tablespoons of grated Parmesan.
  
• Add several skinned cloves of garlic.
  
• Add a pinch of red pepper flakes and a pinch or two of salt.
  
• Pulse blend until fairly well mixed.
  
• Taste and check texture.
  
• Add salt if needed.
  
• Note: The amount that you add depends on how it tastes to you. Be careful, but be bold as you have to adjust almost every recipe to your own taste and this is a great way to practice.