Tuesday, April 08, 2008

Mushroom Ravioli in Sherry Cream Sauce

Mushroom Ravioli in Sherry Cream Sauce
Adapted from a simple Google search

Prep time: seemed like forever, but probably just a couple of hours
Total cooking time: 5 minutes

Serving portions 8-10 pieces/person


Filling: we made 8 dozen and I think this was the quantity, everything was pretty rushed, so I apologize if it's off.
6 dried Shiitake Mushrooms, reconstituted in 1 cup hot water for 30 minutes
6 Shallots,
4 large cloves garlic
1 Portobello Mushrooms, diced
2-3 cups cremini mushrooms, quartered
2 sprigs Fresh Thyme, chopped
2 sprigs Fresh Basil, chopped
3 tbsp. Olive Oil
1 sprig sage
½ cup white wine

1 tbsp olive oil
1 small shallot, minced
1 cup sherry
1 cup heavy cream
1 tbsp flour mixed in ¼ cup cream to thicken the sauce (optional)

1. Prepare the pasta dough but do not go to the thinnest setting on your pasta maker or the dough will be too thin and the filling will explode in the cooking water.

2. Let it rest for 30 minutes or so before filling. (Frankly, by the time you’re at the end of the dough, the first batch of sheets will be ready to go.

Prepare the filling: (while the pasta is "resting"...not you though, sorry. )
1. Soak the dried shitake mushrooms for 30 minutes (optional) or use fresh or add more of the other kinds of mushrooms.

2. Finely chop the garlic and shallots by dropping through the feeding tube of the food processor with the motor running (or do it the old fashioned way - with a heavy knife and elbow grease.

3. Place the mushrooms in the bowl of the food processor and pulse until coarsely chopped.

4. In a large skillet over medium heat, saute the mushroom mixture for 5 minutes or so...enough time to get rid of excess moisture. Add the wine and fresh herbs. Toss, and taste for seasoning.

5. Set aside to cool before filling the raviolis.

To make the ravioli:

1. If you have a ravioli maker…follow the directions. If not, just lay long sheets of pasta on a lightly floured surface, place dollops of filling down the center of one side of the sheet (length-wise). You want to be able to have ½” or so of dough around each mound of filling to seal. Brush some water around the filling. Fold the other half of the pasta sheet over the filling. Press around each mound and cut between each stuffed pillow.

2. Boil salted water in a large pot or Dutch oven. Gently add the ravioli pieces to the water. They only need 3 minutes or so. Drain and place in a shallow serving bowl.

To make the sauce:

1. While the water is coming to a boil, in a separate medium sized saucepan over medium heat, sauté the shallots gently in olive oil until translucent (about 3 minutes).

2. Raise the heat and add the sherry. Reduce to half and add the cream…same process...reduce to half. The sauce should coat the back of a spoon. Taste for seasoning.

Pour the sauce over the ravioli and gently toss.

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