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Wild Mushroom Ravioli in Porcini Broth

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Wild Mushroom Ravioli in Porcini Broth

Wild Mushroom Ravioli in Porcini Broth

amanda

Equipment

  • - Pasta Roller

  • - Rolling Pin

  • - Dough Mixer

  • - Pasta Cutter

  • - Ravioli Press

  • - Porcini Mushrooms

  • - Cooking Pot (Saucepan)

  • - Strainer

  • - Colander

  • - Silicone Spatula

Ingredients

  • 3 cups water

  • 2 ounces dried porcini mushrooms (about 3 cups)

  • Cheesecloth

  • 2 tablespoons olive oil

  • 2 large shallots, minced (about 3/4 cup)

  • 4 1/2 cups low-salt chicken broth

  • 1/2 cup dry white wine

  • 3 tablespoons dry Sherry

  • 1 1/2 teaspoons coarse kosher salt

  • 1/2 teaspoon ground black pepper

  • 8 ounces purchased fresh or frozen wild mushroom ravioli

  • 3/4 cup thinly sliced green onion tops

Instructions

1

Instruction 1

Bring 3 cups water to boil in medium saucepan. Add porcini. Remove from heat; let soak until mushrooms are soft, about 20 minutes. Place strainer over medium bowl; line strainer with cheesecloth. Strain mushroom soaking liquid (reserve mushrooms for another use).
2

Instruction 2

Heat oil in large saucepan over medium heat. Add shallots; reduce heat to medium-low and sauté until shallots are soft, about 5 minutes. Add mushroom soaking liquid, then chicken broth, wine, Sherry, salt, and pepper; bring to boil. Reduce heat, cover, and simmer 5 minutes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using.
3

Instruction 3

Cook ravioli in large saucepan of boiling salted water until just tender but still firm to bite. Drain. Add ravioli to hot mushroom broth; ladle into bowls. Sprinkle with green onion tops and serve.
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