Ravioli With Porcini Sauce Recipes

Steps:

• Place mushrooms in a medium bowl; add 4 cups warm water. Let soak until softened, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. Squeeze mushrooms to remove excess liquid; roughly chop.
• Heat butter in an 8- or 10-inch skillet over medium-low heat. Add shallot; cook, stirring occasionally, until softened, about 5 minutes. Raise heat to medium-high; add mushrooms, and cook, stirring often, until golden brown, about 3 minutes.
• Add reserved liquid; season with salt and pepper. Bring to a boil. Reduce heat; simmer until sauce is thick enough to coat the back of a spoon, 25 to 30 minutes. Remove from heat; stir in heavy cream.
• Meanwhile, cook ravioli in a pot of boiling salted water until they float to the top, according to package instructions. Drain, and divide among serving bowls; spoon mushroom sauce over ravioli.

Steps:

• Cook mushrooms in 1 1/2 C of the chicken broth and port for 20 minutes. Drain, reserving broth.
• Mince mushrooms in food processor.
• Saute 1/2 shallots and 1/2 garlic in 2 T oil until wilted. Add mushrooms and saute 2 minutes. Add 1/4 C mushroom stock. Add 1 T parsley and 1/2 T sage. Salt and pepper to taste. Cook another minute to let stock absorb.
• Lay out 20 wonton skins on a dry surface (a clean counter or chopping block is fine). Put 1 T mushroom mixture in the center of each wonton. Paint edges of each wonton with egg white. Put another wonton on top and press to seal. Cut excess skin off each ravioli with a pizza cutter. Press edges to tighten seal. Let dry for 20 minutes.
• In a sauce pan, melt 1 T butter and 1 T oil. Saute shallots and garlic until wilted, about 2 minutes. Add remaining mushroom broth and reduce by half.
• Cook raviolis for 3 to 4 minutes, until al dente.
• While raviolis are cooking, finish sauce.
• Stir 1 T butter into sauce until melted. Stir in cream, alternating with chicken stock and sprinklings of cheese. Adjust sauce to keep from being too thick. Just before serving, add remaining parsley and sage and salt and pepper to taste.
• Plate the ravioli and drizzle sauce over it. Add additional cheese, if desired.
• Serves 4.

Steps:

• First make the filling: Drain the dried mushrooms, reserving the soaking liquid, and mince. In a skillet cook the shallots in the oil over moderate heat, stirring until they are softened. Add the fresh mushrooms and salt and pepper to taste and cook the mixture, stirring, until it is dry. Add the dried mushrooms and the garlic, cook the mixture, stirring, until it is dry, and transfer it to a bowl. Add the mozzarella, the Parmesan, and salt and pepper to taste to the mushroom mixture and stir the filling until it is well combined. Make the ravioli: Trim the ends of the dough and cut the dough crosswise into 2 pieces, 1 piece 1 1/2 inches longer than the other. Put a rounded teaspoon of the mushroom mixture in 2 rows on the shorter piece, spacing them about 1 inch from the edges and with their centers about 1 1/2 inches apart. Brush the dough around the filling with water, put the longer piece of dough on top, and press it gently around the mounds of filling. With a fluted pastry wheel or knife cut the dough between the mounds. Arrange the ravioli in one layer on a baking sheet sprinkled with flour and let dry one hour.
• When ready to cook the ravioli, bring a large pot of salted water to a boil. Add ravioli and cook, stirring, for 5 minutes, or until it is just tender, drain it in a colander and transfer it to a large bowl. Then in a small saucepan melt the butter and add the butter to the ravioli, tossing to coat it well. Transfer to serving dish. In another saucepan combine the heavy cream, 1/2 cup of the reserved mushroom soaking liquid, strained through a double thickness of rinsed and squeezed cheesecloth, and simmer the mixture, stirring occasionally, until it is slightly thickened. Season the sauce with salt and pepper to taste. Top the ravioli evenly with the sauce and sprinkle with the parsley and the Parmesan before serving.

Steps:

• Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
• Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.

Steps:

• Put the squash and butter in a pan with 5 tbsp water. Tightly cover pan and cook for 15 mins until the squash is just tender, but not coloured. Roughly mash with seasoning, nutmeg and Parmesan.
• Meanwhile, make the dressing. Put the chopped porcini in a small bowl with 3 tbsp boiling water. Cover with cling film and cook for 1 min in the microwave on High, then leave to cool. Mix 1 tbsp oil with the vinegar and soy, then add the soaked mushrooms with almost all of the liquid (leave the last drop behind as it might contain grit).
• To serve, boil a pan of water with the saffron and some salt for 5 mins to extract some colour and flavour. Meanwhile, fry the mushrooms in the remaining oil. When they are nearly cooked, add the garlic so that it browns and crisps, but doesn't burn. Pierce the bag of spinach and wilt in the microwave for 1 min. Reheat the squash in the microwave, too.
• Boil the lasagne for 1 min until just tender, then drain. Put 3 little piles of spinach on 2 warm serving plates. Top each with a square of lasagne, then a spoonful of squash - spread it out a little, add a few spinach leaves, then top with another square of pasta. Continue these layers until you end up with a stack of 4 layers of pasta on each plate, then top each with a spoonful of squash. Scatter round the garlicky mushrooms, Prepare ahead
• The squash can be mashed and the dressing made up to 2 days ahead; keep them both covered in the fridge. To serve, reheat the squash in a pan or in the microwave and take the dressing out to come to room temperature generously spoon over the dressing, or allow guest to help themselves at the table, and sprinkle over some Parmesan shavings, if you like.

Steps:

• Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.
• Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.
• Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.

Steps:

• Preheat oven to 450 F degrees.
• Start a large stock pot of water to boil for ravioli.
• For the Filling.
• Rinse duck and pat dry. Season inside and out with salt and pepper. Cut vegetables into wedges. Stuff duck cavity with vegetables and squeeze juice of orange into cavity. Place duck on roasting rack. Roast for 15 minutes on 450. Reduce heat to 350°F and cook until thermometer reads 160 in thigh.
• Remove meat from bone, reserving bones to make a secondary stock. (this could be used in place of the reserved mushroom stock as suggested for the ragu-it would give greater depth to the dish without the mushrooms overpowering the delicate ravioli).
• Shred or dice very fine the duck. Moisten with meat with the juices from roasting pan if necessary.
• For the Pasta Dough.
• Mix dry ingredients, eggs, water and salt in a bowl. Knead dough until it is silky soft (about 25 minutes by hand).
• Roll out on a floured surface to ¼ inch thickness. If dough is sticky, sprinkle with flour.
• Using a biscuit cutter or small glass, cut 3-inch circles from the dough.
• Place a spoonful of the mixture in the center of the circle and top with another circle of dough.
• Crimp the edges with a fork, being sure to completely seal the ravioli. If needed, moisten the edge of the bottom circle with cold water before crimping the top circle over the filling.
• For the Ragu.
• While duck is roasting, place dried wild mushrooms in heat-proof container and add boiling water to cover. Allow to stand until mushrooms are reconstituted, about 1 hours or so. Drain mushrooms, reserving liquid. Chop mushrooms into bite-sized pieces. Reserve.
• Add veal demi-glacé to sauté pan along with reserved mushroom liquid (be sure to strain mushroom liquid to remove any particles and/or residual dirt). Create a sauce from the demi-glace making sure it isn't too thin or too thick. Add mushrooms to the sauce. Adjust seasonings as needed.
• For the Ravioli.
• Make ravioli by filling with desired amount of duck, sealing with egg wash (or water) and removing all air bubbles from each ravioli.
• Cook ravioli in boiling water until al dente, about 6 minutes.
• Drain ravioli, reserving some of the pasta liquid. Quickly add ravioli to ragu. Gently toss to coat ravioli with ragu. Add additional cooking liquid from pasta if necessary. You don't want this too dry.
• Dish into pre-heated, large shallow rimmed bowls. Place a 1/4-1/3' slice of Foie Gras on top of ravioli.
• Serve with parmesean cheese on the side.