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Butter Braised Leeks with Roasted Apples

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Butter Braised Leeks with Roasted Apples



12 oz package of Brown Butter & Sage Roasted Sweet Potato Ravioli
1 leek, chopped (without greens)
1 Fuji apple, cored and wedged
4 oz bacon, fried to crispy & crumbled
3 tbsp butter
1/2 tsp nutmeg
1 tsp fresh sage, chopped
Water as needed
Salt & white pepper to taste
Pecans to garnish, crushed and toasted


Preheat oven to 400F, and place apple wedges on a greased, foil-lined baking sheet. Sprinkle with salt, pepper, and nutmeg and roast for about 15 minutes, flipping them over about halfway through.

Meanwhile, melt butter over medium heat, then add chopped leek and cook until tender (add a tablespoon or so of water as needed to keep them from burning). At this point, add bacon (if applicable) then add salt, pepper, and sage, remove from heat and cover.

Boil ravioli as the package instructs, then plate them with leeks, apples, and top with pecans to garnish.


Serves 2.

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