Ravioli fillings

Yield: 1 servings

Measure Ingredient
1 ounce Dried porcini mushrooms
2 tablespoons Olive oil
3 ounces Sliced pancetta or bacon, minced 10 oz fresh mushrooms,
Finely chopped
1 large Garlic clove, minced
1 cup Hot water
1 large Onion, minced
½ teaspoon Marjoram dried,


pinch thyme leaves dried, crumbled ⅓ cup dry red wine 2 tbs tomato puree 5 tbs whipping cream salt and freshly ground pepper Directions: Rinse porcini mushrooms. Place in small bowl. Cover with 1 cup hot water and let stand till softened, about 30 mins. Drain mushrooms, reserving soaking liquid. Squeeze dry. Mince mushrooms, discard any hard parts. Strain soaking liquid through paper towel-lined sieve and reserve. Heat oil in heavy large skillet over high hear. Add onion and cook until beginning to color, stirring frequently, about 4 mins. Add pancetta and cook till onion is pale golden, stirring frequently. Add fresh mushrooms. Reduce heat to medium and cook until mushrooms give off moisture, about 3 minutes. Increase heat to high and stir until liquid is reduced to glaze, about 3 minutes. Add dried mushrooms, garlic and herbs. Stir 30 seconds. Add porcini soaking liquid. Boil until liquid evaporates, stirring constantly, about 2 mins. Add wine and boil until evaporated, stirring constantly, about 2 mins. Add tomato puree and stir 1 minute. Add cream and boil until mixture is thick, about 1 minute. Season with salt and pepper. Cool. Can be prepared 2 days ahead and refrigerated. enough filling for 6 to 8 first course servings or 4 to 6 main course servings. CHOPPED MEAT FILLING In medium-size bowl, combine: ½ lb ground beef 1 slice day-old bread, crumbled ¼ cup grated Romano or Parmesan cheese 1 clove garlic, finely chopped 1 tbs finely chopped Italian parsley leaves 1 large egg ½ tsp salt ¼ tsp ground black pepper Makes 1¾ cups.

Submitted By EARL SHELSBY On 01-16-95

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