Mushroom ravioli w/roasted tomato sauce and shaved parmesan
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | cup | Sliced shiitake mushroom caps |
| 1 | cup | Sliced chanterelle mushroom caps |
| 2 | tablespoons | Chopped leek |
| 2 | tablespoons | Chopped shallot |
| ¾ | cup | Dry white wine |
| 3 | tablespoons | Chopped fresh chives |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 16 | Won ton wrappers | |
| 2 | teaspoons | Cornstarch |
| 6 | cups | Water |
| 4 | Tomatoes; (about 1 3/4 lbs) | |
| (cored & cut in half lengthwise) | ||
| 1 | tablespoon | Olive oil |
| 1 | cup | Chopped onion |
| 4 | Garlic cloves; chopped | |
| 1 | cup | Tomato juice |
| 2 | tablespoons | Chopped fresh basil |
| ½ | cup | Shaved fresh Parmesan cheese Chive sprigs; (optional) (2 oz) |
Directions
SAUCE
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1. To prepare ravioli, heat 1 tablespoon oil in a skillet over medium-high heat- Add mushrooms, leek, and shallot; cook 3 minutes. Stir in wine and chives. Reduce heat; simmer 7 minutes or until liquid is evaporated.
Sprinkle with salt and pepper.
2. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons mushroom mixture into center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners together. Press edges together with a fork to seal, forming a triangle. Place ravioli on a large baking sheet sprinkled with cornstarch. Bring 6 cups water to a simmer in a large saucepan; add half of ravioli (cover remaining ravioli with a damp towel to keep them from drying). Cook 5 minutes or until done (do not boil). Remove ravioli with a slotted spoon. Keep warm. Repeat procedure with remaining ravioli.
3. Preheat broiler.
4. To prepare sauce, place tomato halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 3 minutes or until blackened; peel.
Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and garlic; saut‚ 2 minutes. Stir in tomatoes, tomato juice. and basil; bring to a simmer. Place tomato mixture in a blender or food processor, and process 1 minute or until smooth. Spoon over ravioli; top with cheese. Garnish with chive sprigs, if desired.
Serving size: 4 ravioli, ½ cup sauce, and 2 tablespoons cheese Recipe by: Chef Jim Coleman, Rittenhouse Hotel, Philadelphia, PA Converted by MM_Buster v2.0l.