- Remove the lower part and the dark leaves of the leek (at about 2/3 of the stem). Cut the stem in two parts and rinse thoroughly under running water.
- Chop the onions and the garlic and melt a knob of butter in a large skillet. Cook the onions for 4 minutes and the garlic for 1 minute.
- Cut the leek in small strips of approximately 1 centimetre. Add the rest of the butter to the skillet, let melt and add the leek. Let simmer for 5 minutes on high heat.
- While the leek is simmering, remove the thyme leaves from the sprigs and shred or grind the leaves. Add the thyme and the entire leaves of bay to the skillet.
- Pour the white wine in the skillet and reduce the heat to medium.
- When the alcohol has evaporated, add the herb cheese and the heavy cream. Reduce the heat to low and stir regularly until the cheese has melted. This will take around 10 minutes.
- While the cheese is melting, bring a large pot of water to a boil. Add a sprinkle of sea salt and add the ravioli to the boiling water. When the ravioli surfaces, the pasta is well cooked.
- Scoop up a small cup of the boiling water and set aside. Drain the rest of the water.
- Gradually add small amounts of the scooped-up water to the cream sauce and stir until you reach the desired consistency. You will need around the amount of a ladle.
- Taste the sauce and add chopped chives and pepper to spice up your sauce.
- Serve the pasta on a plate and cover with the leek sauce. Make sure you scoop up enough leek. Feel free to remove the leaves of bay from the sauce at this point.
- Coarsely chop up the fresh dill and dress the plate with the dill for extra colour and a complimentary taste with the Lunette Salmon & Dill pasta.
- 500 g Lunette Salmon & Dill
- 3 leeks
- 2 onions
- 1 clove of garlic
- 75 g butter
- 3 sprigs of fresh thyme
- 2 leaves of bay/laurel
- 2 sprigs of fresh dill
- ½ a bundle of fresh chives
- 1 dl white wine
- 3 dl heavy cream
- 150 g herb cheese
- sea salt
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