¼ cup butter or margarine
1 leek chopped
2 cloves garlic
1 cup milk
2 tablespoon flour
¼ cup Parmesan Cheese
¼ cup white wine (Sauvignon Blanc)
Pinch of salt

Saute the leek and garlic in butter. Mix the flour into the milk and add to the leeks, stir well until thickened. Add the Parmesan, wine, and salt stirring constantly. Serve over mushroom ravioli.   Serves 4 or more.

Variations: Consider adding crisp bacon on top just before serving, or chopped walnuts, fresh basil, cooked shrimp, roasted chicken, steamed peas or sauteed chopped asparagus.