Wild Mushroom Ravioli in Porcini Broth

Ingredients for Wild Mushroom Ravioli in Porcini Broth

• 725ml water

• 60g dried porcini mushrooms (about 725ml )

• Cheesecloth

• 2 cucchiai di olio d'oliva

• 2 large shallots, minced (about 180ml )

• 1075ml low-salt chicken broth

• 120ml dry white wine

• 3 tablespoons dry Sherry

• 1 1/2 teaspoons coarse kosher salt

• 1/2 teaspoons ground black pepper

• 230g purchased fresh or frozen wild mushroom ravioli

• 120g thinly sliced spring onion tops

Bring 725ml 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).

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.

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 spring onion tops and serve.

Avvertenza

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