Goat Cheese and Porcini Ravioli
Ingredients
Preparation
Tools
About
This recipe yields 3 to 4 servings. Wine Suggestions: Porcini mushrooms have a very distinctive flavor, so the accompanying wine should highlight it. Choose one with forward fruit and not too much oak. Try Robert Sinskey Vineyards Aries California Pinot Noir.
Comments: Making ravioli with purchased wonton wrappers is a cross-cultural miracle and saves the effort of hand-making whole sheets of fresh pasta dough. Using a biscuit cutter, cut the ravioli into decorative scalloped rounds, or leave them in their original square shape. Alternatively, you may use one wonton wrapper per ravioli and fold edges over the wrapper, making trianglesuthough you will have leftover wrappers. If you cannot find fresh porcini mushrooms, substitute its cremini cousins. Serve ravioli with a garden-fresh green salad.
Comments
September 30, 2009
Great recipe.
Since fresh porcini mushrooms are not easy to come by, and expensive when they are, here is a nice alternative. Rehydrate an ounce of top quality dried porcinis in a cup or so of boiling water, and let them steep for an hour.
Meanwhile, shred a pound of fresh cremini mushrooms in the food processor on the coarse grating disc, then by the handful and wrapped in a clean dishtowel, squeeze out as much liquid as possible.
Using a fine mesh strainer lined with a paper towel, filter the porcini stock and set aside. Rinse the porcinis several times to remove all the grit, then chop them and add them to the reserved stock.
Chop finely a small onion and sauté it in 4 Tbls of butter until lightly golden, then add the porcini stock and pieces and reduce this liquid by about 80 percent. Add the shredded creminis and salt and pepper to taste, cover, reduce the heat to a simmer and cook for 30 minutes. Uncover and boil away any remaining liquid. Check to make sure it does not dry out during cooking, if so, stop there. But keep the heat low enough to avoid that, as you want a long simmer to infuse the creminis with the porcini flavors.
This is a less expensive and more available alternative to fresh porcinis, and the flavor is unmistakable porcini.
In fact, to this I add chopped parsley, and use it in lieu of Bolognese sauce in classic lasagna for the fall months. That recipe will follow…
September 30, 2009
Great recipe.
Since fresh porcini mushrooms are not easy to come by, and expensive when they are, here is a nice alternative. Rehydrate an ounce of top quality dried porcinis in a cup or so of boiling water, and let them steep for an hour.
Meanwhile, shred a pound of fresh cremini mushrooms in the food processor on the coarse grating disc, then by the handful and wrapped in a clean dishtowel, squeeze out as much liquid as possible.
Using a fine mesh strainer lined with a paper towel, filter the porcini stock and set aside. Rinse the porcinis several times to remove all the grit, then chop them and add them to the reserved stock.
Chop finely a small onion and sauté it in 4 Tbls of butter until lightly golden, then add the porcini stock and pieces and reduce this liquid by about 80 percent. Add the shredded creminis and salt and pepper to taste, cover, reduce the heat to a simmer and cook for 30 minutes. Uncover and boil away any remaining liquid. Check to make sure it does not dry out during cooking, if so, stop there. But keep the heat low enough to avoid that, as you want a long simmer to infuse the creminis with the porcini flavors.
This is a less expensive and more available alternative to fresh porcinis, and the flavor is unmistakable porcini.
In fact, to this I add chopped parsley, and use it in lieu of Bolognese sauce in classic lasagna for the fall months. That recipe will follow…