Recipe of Zucchini ravioli with mushroom cream.

Ingredients

• Mushroom Cream
• 1 Leek
• 300 g Mushrooms
• 1 clove garlic
• 200 ml Cooking cream
• Sal
• Ground pepper
• Cream cheese
• Zucchini Ravioli
• 1 Zucchini (I get 16-18 strips in one piece)
• Rulo de Cabra
• 1/2 bottle dried tomato in oil
• Sal
• AOVE
• Oregano
• Grated cheese for gratin
• Ham tacos.

Directions

1. 1

   For the mushroom cream we start by poaching the leek with a little oil (only the white part)

2. 2

   When it starts to be tender, add the chopped mushrooms, minced garlic and salt. Poach for 10 minutes.

3. 3

   Add the cooking cream without covering the mushrooms, add ground black pepper and let it cook for 10 more minutes.

4. 4

   After that time, we add two tablespoons of cream cheese, grind everything with the mixer and pour it into a platter.

5. 5

   While we are cooking the mushroom cream, cut the zucchini into strips and chop the goat cheese and dried tomato as shown in the images.

6. 6

   Assemble the ravioli by placing 2 strips of zucchini in a cross and adding a piece of goat cheese and another of dried tomato. Then we close the upper zucchini strip first and then the lower one.

7. 7

   Add the Ravioli to the platter with the mushroom cream, placing the upper part of the mounted Ravioli (see image) facing down.

8. 8

   Salt, pepper, spread (paint) each ravioli with EVOO, sprinkle taquios with oregano, add the ham cubes (whoever wants to make it vegetarian can save the ham) and add the grated cheese on top.

9. 9

   Put in the oven for about 10-15 minutes...

10. 10

    AND VOILA! We have our Zucchini Ravioli with Mushroom Cream.

11. 11

    LET'S ENJOY!