Wild Mushroom Ravioli In Porcini Broth

Serves: 2

Irma Bergnaum

1 January 1970

Based on User reviews:

51

Spice

46

Sweetness

51

Sourness

45

mins

Prep time (avg)

4.7

Difficulty

Ingredients:

3 cups

Water

2 tbsps

Olive Oil

2 large

Shallot (minced about 3/4 cup)

1 cup

White Wine (dry)

3 tbsps

Sherry (dry)

1.5 tsps

Coarse Kosher Salt

1 tsp

Ground Black Pepper

3 cup

Green Onion (thinly sliced tops)

Directions:

1

Bring 3 cups water to boil in medium saucepan

2

Add porcini

3

Remove from heat; let soak until mushrooms are soft, about 20 minutes

4

Place strainer over medium bowl; line strainer with cheesecloth

5

Strain mushroom soaking liquid (reserve mushrooms for another use)

6

Heat oil in large saucepan over medium heat

7

Add shallots; reduce heat to medium-low and sauté until shallots are soft, about 5 minutes

8

Add mushroom soaking liquid, then chicken broth, wine, Sherry, salt, and pepper; bring to boil

9

Reduce heat, cover, and simmer 5 minutes

10

DO AHEAD Can be made 1 day ahead

11

Cover and refrigerate

12

Bring to simmer before using

13

Cook ravioli in large saucepan of boiling salted water until just tender but still firm to bite

14

Drain

15

Bring 3 cups water to boil in medium saucepan

16

Add porcini

17

Remove from heat; let soak until mushrooms are soft, about 20 minutes

18

Place strainer over medium bowl; line strainer with cheesecloth

19

Strain mushroom soaking liquid (reserve mushrooms for another use)

20

Heat oil in large saucepan over medium heat

21

Add shallots; reduce heat to medium-low and sauté until shallots are soft, about 5 minutes

22

Add mushroom soaking liquid, then chicken broth, wine, Sherry, salt, and pepper; bring to boil

23

Reduce heat, cover, and simmer 5 minutes

24

DO AHEAD Can be made 1 day ahead

25

Cover and refrigerate

26

Bring to simmer before using

27

Cook ravioli in large saucepan of boiling salted water until just tender but still firm to bite

28

Drain

29

Add ravioli to hot mushroom broth; ladle into bowls

30

Sprinkle with green onion tops and serve

31

Add ravioli to hot mushroom broth; ladle into bowls

32

Sprinkle with green onion tops and serve