Wild Mushroom Ravioli in Porcini Broth
A luxurious dish featuring tender wild mushroom ravioli served in a rich porcini mushroom broth infused with shallots, white wine, and sherry. The delicate pasta is complemented by the earthy mushroom flavors and finished with fresh green onions.
Ingredients
- •3 cups water
- •2 ounces dried porcini mushrooms
- •1 piece Cheesecloth
- •2 tablespoons olive oil
- •2 large shallots
- •4½ cups low-salt chicken broth
- •½ cup dry white wine
- •3 tablespoons dry Sherry
- •1½ teaspoons coarse kosher salt
- •½ teaspoon ground black pepper
- •8 ounces wild mushroom ravioli
- •¾ cup green onion tops
Cooking Instructions
- 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).
25 min
- 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.
15 min
- 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.
10 min
