Mushroom Ravioli Rustico

Ingredients

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)

Preparation

1
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.
2
Add the garlic and cognac and stir until the alcohol has evaporated.
3
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).
4
Add the remaining butter and stir until melted.
5
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.
6
Place the remaining pasta sheet over each one, not perfectly, this is rustic ravioli!
7
Spoon the remaining mushrooms and sauce on top of the pasta and garnish with 3 shavings of Parmesan cheese.
8
Serve immediately. Enjoy!

Tools

 



About

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: http://kitcheninspirations.wordpress.com/2009/04/26/kim-rob-and-chloe-dinner/

Yield:

5 appetizer portions

Added:

Thursday, December 10, 2009 - 4:56pm

Creator:

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