Mushroom Ravioli
Ingredients
- 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 Tbs. milk
Instructions
- 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-
- 4
When the stuffing is lukewarm, add egg yolk, nutmeg and Parmesan
- 5
Add whipping cream and demi-glace; bring to a boil. Add rosemary and
- 6
Cook ravioli in boiling water just before serving, and nap with warm