Wild Mushroom Ravioli
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1
Salt60 g
Olive Oil1 tbsp
Garlic (minced)450 g
Chicken Broth110 g
Butter (whole)2 tsps
Dill (chopped fresh)2 tbsps
Green Onion (sliced)2 tsps
Capers (drained)1 tbsp
Thyme Leaves (chopped fresh)90 g
Vermouth (dry)60 g
Panko Bread Crumbs3 tbsps
Ricotta CheeseDirections:
1
Place 1 heaping teaspoon of mushroom filling in the center of 1 wonton wrapper
2
Wet the edges of the wonton with a little warm water
3
Place another wonton wrapper on top and press to seal the edges
4
Using a fork, crimp around the edges, if desired
5
Bring a large pot of boiling salted water to a boil
6
Cook ravioli in boiling water until they rise to the surface and are al dente
7
Drain
8
Heat oil in a large saute pan over medium-high heat
9
Saute mushrooms until soft, then add garlic and continue to cook for 30 seconds
10
Pull the pan from the heat, add scotch, and return the pan to the burner
11
Cook until Scotch is evaporated
12
Add ravioli, chicken broth, butter, and smoked salmon and reduce slightly, until the sauce has body
13
Dish into 4 bowls and sprinkle with dill, green onions, and capers on top of each bowl of pasta
14
Melt the butter in a heavy large saute pan over medium heat
15
Add the shallots and garlic and saute for 2 minutes, being careful not to burn the garlic
16
Add the mushrooms and leave alone to caramelize, not disturbing the mushrooms while they cook
17
(The more the mushrooms are stirred, the more moisture will be released
18
) When the mushrooms are well browned, add in the thyme and parsley
19
Deglaze with vermouth and cook until the liquid has evaporated
20
Add chicken demi-glace and reduce until dry
21
Toss in the porcini powder, green onions, and panko, and pull pan from the heat
22
Transfer to a sheet pan and let cool, uncovered
23
When cool, fold in the cheeses and refrigerate, covered, in a tight container until ready to use