Sometimes when I can’t find a recipe that I want I just say oh well and make my own! I bought some lovely ravioli at Whole Foods the other day but I wanted to jazz it up with some sauce. I knew I wanted to incorporate the leeks, celery and asparagus that I had. And so a sauce was born!
- 4 stalks of celery
- 5 stalks of asparagus
- 2 leeks (cleaned and trimmed)
- 8 tbsp of butter
- 4 tbsp of flour
- 1/2 cup of heavy whipping cream
Start out by chopping up all of the greens. But unlike in my photo try and keep the celery and asparagus separate since that is what you will cook first (it takes longer than leeks). Next heat half the butter in a large pan and begin cooking the celery and asparagus. Once that begins to soften up add the leeks and season.
Once you notice that all the veggies are cooked (after about 8 to 10 minutes) create a roux in a separate pan. Next add the heavy whipping cream and turn down the heat to medium low. Once the cream has warmed up begin adding the roux little by little until you create the thickness of a sauce. By this time your ravioli should be done too so you can serve!
This really is such an easy and quick meal – a keeper! I also made some bruschetta according to this fabulous recipe
I didn’t have oven dried tomatoes but believe me it was still delicious!
This is a great meal to make on a night when you don’t want to spend too much time in the kitchen!