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Mushroom Ravioli

Mushrooms inside pasta pockets are wonderful. And the more interesting and pronounced the flavor of the mushrooms, the better they will be.

Msuhrooms, cream, pasta

  • 4 oz. exotic mushrooms
  • 4 oz. fresh spinach, well washed and coarse stems removed
  • 1 dried shallot, medium size
  • 1/2 tsp. chopped garlic
  • 1 oz. butter
  • 1 Tbs. Cognac
  • 3 slices sun-dried tomato
  • 3 leaves fresh sage, chopped
  • 1/2 tsp. crushed red pepper
  • 1 tsp. chopped Italian parsley
  • Salt and pepper to taste
  • 1 egg yolk
  • Pinch nutmeg
  • 1 Tbs. grated Parmesan cheese
  • Sauce:
  • 2 oz. butter
  • 1 Tbs. dry chopped shallots
  • 1 tsp. chopped garlic
  • 3 oz. porcini mushrooms
  • 2 oz. Cognac
  • 1 qt. whipping cream
  • 1/2 cup demi-glace
  • 1 tsp. fresh rosemary leaves
  • Salt
  • 1 egg yolk
  • 1 Tbs. milk

1. Wash the mushrooms and porcini well, and slice thin. Blanch spinach in boiling water for about 15 seconds. Immerse immediately in cold water to cool, then drain and chop.

2. In a skillet, saute shallots in butter over medium heat until blond. Add garlic and porcini and saute until mushrooms are heated through.

3. Carefully pour on Cognac and flame. When flames die out, add sun-
dried tomatoes, spinach, sage, crushed red pepper, parsley, salt and pepper.
Mix well. Set aside and let cool.

4. When the stuffing is lukewarm, add egg yolk, nutmeg and Parmesan
cheese. Mix well. Chop very fine, and stuff inside pasta sheets (see
instructions for Cheese Ravioli).

5. Begin the sauce. In a skillet over medium heat, heat the butter
until it bubbles. Saute the shallots and garlic until they turn blond. Add
mushrooms and saute until limp. Add Cognac and let alcohol evaporate.

6. Add whipping cream and demi-glace; bring to a boil. Add rosemary and
a pinch of salt and pepper. Reduce over low heat to half the original amount.

7. Cook ravioli in boiling water just before serving, and nap with warm
sauce. Garnish with fresh rosemary

Makes four appetizers.

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