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

Add ravioli to hot mushroom broth; ladle into bowls

2

Sprinkle with green onion tops and serve

3

Bring 3 cups water to boil in medium saucepan

4

Add porcini

5

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

6

Place strainer over medium bowl; line strainer with cheesecloth

7

Strain mushroom soaking liquid (reserve mushrooms for another use)

8

Heat oil in large saucepan over medium heat

9

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

10

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

11

Reduce heat, cover, and simmer 5 minutes

12

DO AHEAD Can be made 1 day ahead

13

Cover and refrigerate

14

Bring to simmer before using

15

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

16

Drain

17

Bring 3 cups water to boil in medium saucepan

18

Add porcini

19

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

20

Place strainer over medium bowl; line strainer with cheesecloth

21

Strain mushroom soaking liquid (reserve mushrooms for another use)

22

Heat oil in large saucepan over medium heat

23

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

24

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

25

Reduce heat, cover, and simmer 5 minutes

26

DO AHEAD Can be made 1 day ahead

27

Cover and refrigerate

28

Bring to simmer before using

29

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

30

Drain

31

Add ravioli to hot mushroom broth; ladle into bowls

32

Sprinkle with green onion tops and serve