Ravioli In Creamy Porcini Mushroom Sauce

Ingredients -
  
1 kilogram meat ravioli 
1 cup dried porcini mushroom, soaked, drained and slice 
1 cup frozen porcini mushroom, sliced 
1 cup button mushroom, sliced 
3 cloves garlic, crushed 
4 tbsp marsala wine 
1/4 cup shallots, chopped 
1 cup bechamel sauce 
4 tbsp butter 
4 tbsp parsley, chopped 
1/2 cup Parmesan cheese, grated 
1 cup tomatoes, blanched, peeled and filleted 
1/2 cup leeks, julienne 
salt and pepper to taste

Procedure -
  
Cook ravioli in boiling salted water. When ready, drain well immediately. Drizzle with olive oil and spread on shallow or flat trays. Set aside. Meanwhile, saute shallots and garlic in 2 tbsp butter until translucent. Add sliced button mushrooms and dried porcini mushrooms and saute well. De glaze with Marsala wine and reduce. Then add half of bechamel sauce. Season and allow to simmer. Set aside. In a small bowl, season the tomato fillet with olive oil. Set aside. Saute' leeks in small amount of butter. Set aside. 
Meanwhile saute slice frozen porcini mushrooms when done, toss with some chopped parsley. Set aside. Reheat ravioli in boiling salted water. When ready, drain and toss with mushroom sauce. Add parmesan cheese, butter and adjust seasoning. Plate in heated pasta plate and garnish with sauteed porcini mushrooms, seasoned tomato fillets and leek julienne. Drizzle with the remaining bechamel sauce.