Mushroom Ravioli Rustico


10 x 3″ squares of pasta, cooked and drained
2 cups assortment of dried wild mushrooms hydrated in 2 cups hot water (I love the one’
1 tablespoon unsalted butter (a little pat won’t make you fat!)
1 tablespoon olive oil
1/2 cup onion, finely sliced
2 cloves garlic, finely minced
1 tablespoon cognac
1 teaspoon unsalted butter
Parmesan shavings (about 3 per plate)


Begin by sweating the onions until translucent in the tablespoon of butter and olive oil, add 1 cup of the finely strained mushroom broth and the rehydrated mushrooms and cook until mushrooms are soft (the mushroom broth will evaporate, intensifying the mushroom flavour.
Add the garlic and cognac and stir until the alcohol has evaporated.
Pour in the evaporated milk and 1/2 cup of mushroom broth, and simmer until liquid is reduced about 1/4 (there should be enough sauce for about 2-3 tbsps per person).
Add the remaining butter and stir until melted.
Place one sheet of pasta on each plate and spoon the mushroom ragu among the 5 plates with a little sauce on each - reserve a mushroom or two and some sauce per plate.
Place the remaining pasta sheet over each one, not perfectly, this is rustic ravioli!
Spoon the remaining mushrooms and sauce on top of the pasta and garnish with 3 shavings of Parmesan cheese.
Serve immediately. Enjoy!




I was inspired by Laura Caulder’s Rustic Mushroom Ravioli on French Cooking at Home - but I tried to do it a little healthier, of course! I made my own pasta because I wanted to use only egg whites and I wanted a very thin pasta (this recipe is about the mushrooms and not the pasta!) I eyeballed my pasta so I won’t repeat the recipe, but any simple pasta recipe will do (semolini, egg, water) - you can even use won ton wrappers in a pinch!
Check it out on my blog:


5 appetizer portions


Thursday, December 10, 2009 - 4:56pm


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